Mushroom and Scallion Lo Mein 4.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Nourish Mar 12, 2014

To make a lo mein like this, I used to have go to the Asian market or a local farmers market. Now I can buy the ingredients at my favorite grocery store.

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 mushrooms' flavor.

You'll need a large pan for this; I use a shallow 13-inch braiser. If you don't have a big enough pan, cook the mushroom-scallion mixture in two batches.

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.

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
  • 1 pound assorted mushrooms, such as a combination of 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

Cook the noodles according to the package directions.

Heat the peanut or vegetable oil in a large nonstick braising pan or skillet over medium-high heat. Once the oil shimmers, add the ginger and cook, stirring, for 2 minutes. Add the scallions and cook, stirring, until they start to wilt, 2 to 3 minutes.

Add the mushrooms; cook, stirring occasionally, for 8 to 10 minutes, until they are cooked through. 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. Remove the pan from the heat; 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.

Serve warm.

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Recipe Source

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick and Becky Krystal.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.