No-Pain Lo Mein (Rachael Ray)

• 2 tablespoons vegetable oil or 2 tablespoons wok oil
• 1 cup snow peas, halved on a diagonal
• 1 red bell pepper, seeded and cut into match stick size pieces
• 1/2 lb assorted mushroom, coarsely chopped, if necessary (shiitake, straw, enoki, or oyster)
• 4 scallions, thinly sliced on a diagonal
• 2 cups fresh bean sprouts
• 2 inches fresh gingerroot (minced or grated with hand grater)
• 4 garlic cloves, minced
• 1 lb lo mein noodles or 1 lb thin spaghetti, cooked to al dente and drained well
• 1/2 cup aged tamari soy sauce
• 1 tablespoon toasted sesame oil, several drops

1. Heat a wok-shaped skillet or large non-stick skillet over high heat.
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. Stir fry for 1 minute to flavor the oil, then add the ginger and garlic, and stir-fry 2 minutes.
4. Add the cooked noodles and toss with to combine.
5. Add the soy sauce and toss the ingredients to coat noodles evenly with sauce.
6. Transfer the lo mein to a serving platter and garnish with a drizzle of toasted sesame oil.
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. Cooked shredded pork, chicken, or small de-veined shrimp may be added to this dish in any combination.

vegetable oil, snow peas, red bell pepper, mushroom, scallions, fresh bean sprouts, gingerroot, garlic, mein noodles, aged tamari, sesame oil

Taken from www.food.com/recipe/no-pain-lo-mein-rachael-ray-58789 (may not work)