The scallions are an oniony counterpoint to the mushrooms here, and a modest amount of soy sauce and sesame oil give the dish a light Asian taste without drowning the mushroom flavor.
You'll need a large pan for this. If you don't have a big enough pan, cook the mushroom-scallion mixture in two batches.
Total time: 20 min
Make Ahead: The vegetables can be prepped and refrigerated several hours in advance.
Servings: 4 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 4 servings
Ingredients
- 8 ounces dried lo mein noodles (may substitute linguine)
- 2 tablespoons peanut oil or vegetable oil
- 1 1/2-ounce piece peeled ginger root, cut crosswise into thin coins, each coin then cut into thin strips
- 10 ounces scallions, trimmed, cut in half horizontally, then cut lengthwise into thin strips, a few reserved for garnish, if desired
- 1 pound assorted mushrooms, such as oyster, shiitake, king trumpet, cremini and/or white button, stemmed as needed and thinly sliced
- 1 tablespoon toasted sesame oil, or more to taste
- 2 tablespoons low-sodium soy sauce, or more to taste
Directions
Bring a medium pot of water to a boil, and cook the noodles according to the package directions.
In a large, nonstick braising pan or skillet over medium-high heat, heat the peanut or vegetable oil until it shimmers. Add the ginger and cook, stirring frequently, for 2 minutes. Add the scallions and cook, stirring, until they start to wilt, 2 to 3 minutes.
Add the mushrooms; cook, stirring occasionally, until they are cooked through, 8 to 10 minutes. If the mushrooms release a lot of liquid, cook until that liquid has reduced to a syrupy consistency.
Stir in the sesame oil and the soy sauce. Transfer the mixture to a large serving bowl. Add the drained noodles and toss to combine. Taste, and add sesame oil and/or soy sauce as needed. Garnish with reserved scallions, if using. Serve warm.
Recipe Source
From former Nourish columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick and Becky Krystal.
Email questions to the Food Section at food@washpost.com.
