No-Pain Lo Mein (Rachael Ray)

• vegetable oil or wok oil↗2 tablespoons
• snow peas↗1 cup

  halved on a diagonal

• red bell pepper↗1

  seeded and cut into match stick size pieces

• assorted mushroom1⁄2 lb

  coarsely chopped, if necessary (shiitake, straw, enoki, or oyster)

• scallions↗4

  thinly sliced on a diagonal

• fresh bean sprouts2 cups
• fresh gingerroot2 inches

  (minced or grated with hand grater)

• garlic cloves↗4

  minced

• lo mein noodles or thin spaghetti↗1 lb

  cooked to al dente and drained well

• aged tamari soy sauce↗1⁄2 cup
• toasted sesame oil↗1 tablespoon

  several drops

Step-by-step instructions

1. 1

   Heat a wok-shaped skillet or large non-stick skillet over high heat.

2. 2

   When pan is very hot, add oil, (it will smoke a bit) then, immediately add the snow peas, pepper, mushrooms, scallions, and bean sprouts.

3. 3

   Stir fry for 1 minute to flavor the oil, then add the ginger and garlic, and stir-fry 2 minutes.

4. 4

   Add the cooked noodles and toss with to combine.

5. 5

   Add the soy sauce and toss the ingredients to coat noodles evenly with sauce.

6. 6

   Transfer the lo mein to a serving platter and garnish with a drizzle of toasted sesame oil.

7. 7

   Cook's Notes: Wok oil is infused with ginger and garlic and is widely available on the International Foods aisle of the market.

8. 8

   Cooked shredded pork, chicken, or small de-veined shrimp may be added to this dish in any combination.