Ginger Vegetable Lo Mein

• 1 ounce dried Chinese black mushrooms (available in Asian or produce section of grocery stores) or 1 ounce dried shiitake mushroom (available in Asian or produce section of grocery stores)
• 3/4 cup boiling water
• 10 ounces lo mein noodles
• 2 egg whites
• 1 whole egg
• 1 teaspoon sesame oil
• 2 teaspoons cooking oil
• 1 medium red bell pepper, sliced
• 2 garlic cloves, minced
• 1 teaspoon finely chopped fresh gingerroot
• 1/8 teaspoon crushed red pepper flakes
• 2 cups sugar snap peas (halved) or 2 cups snow peas (halved)
• 1/3 cup light teriyaki sauce
• salt (optional)

1. Place mushrooms in small bowl with boiling water, let stand 20 minutes while proceeding with recipe.
2. After 20 minutes, drain mushrooms and reserve 1/2 cup liquid.
3. Chop mushrooms.
4. Cook noodles according to package directions, toss with 1 tsp sesame oil, return to pan.
5. Combine egg whites and egg.
6. Heat 1 tsp cooking oil and 1 tsp sesame oil in large skillet over medium heat.
7. Add egg mixture.
8. Cook without stirring until egg is set (about 2-3 minutes).
9. Flip egg and cook until set on other side.
10. Remove from pan and cut into short strips.
11. Heat remaining 1 tsp cooking oil and 1 tsp sesame oil in same skillet on medium-heat heat.
12. Add mushrooms, red bell pepper, garlic, ginger, crushed red pepper, and peas.
13. Cook and stir for 2-3 minutes.
14. Add mushroom liquid and teriyaki sauce.
15. Bring to a low boil, cook for 3-4 minutes.
16. Toss with noodles and egg strips, sprinkle with salt if desired.
17. Serve with low-sodium soy sauce.

mushrooms, boiling water, mein noodles, egg whites, egg, sesame oil, cooking oil, red bell pepper, garlic, fresh gingerroot, red pepper, sugar snap peas, teriyaki sauce, salt

Taken from www.food.com/recipe/ginger-vegetable-lo-mein-17973 (may not work)