Vegetable Lo Mein Recipe

• 1 tablespoon vegetable oil
• 4 ounces shitake mushrooms, sliced
• 4 cups shredded Napa cabbage
• Kosher salt
• 1 carrot, thinly sliced or peeled into ribbons with a vegetable peeler
• 7 ounces of snow peas, whole or thinly sliced
• 1 medium clove garlic, grated (about 1 teaspoon)
• 2 teaspoons grated ginger
• 3 scallions, sliced
• 14 ounces cooked lo mein noodles
• 1/4 cup low-sodium soy sauce
• Sesame seeds for garnish (optional)
• Chopped fresh cilantro for garnish (optional)

1. Heat 1 teaspoon oil in a wide nonstick skillet over high heat until shimmering. Add mushrooms and cabbage and season lightly with salt. Cook, stirring and tossing frequently, until barely cooked through but still bright, about 3 minutes. Transfer to a medium bowl. Add 1 more teaspoon oil to wok and return to high heat until lightly smoking. Add carrot and snow peas and season lightly with salt. Cook, stirring and tossing frequently, until barely cooked through but still bright, about 3 minutes. Transfer to bowl with mushrooms and cabbage.
2. Add remaining teaspoon oil and reduce heat to medium-high. Add garlic, ginger, and scallions and cook, stirring constantly until fragrant, about 15 seconds. Add noodles and toss to coat. Return vegetables to wok. Add soy sauce. Add sesame seeds and cilantro. Cook, tossing constantly, until noodles and vegetables are coated in sauce. Transfer to a plate and serve immediately.

vegetable oil, shitake mushrooms, cabbage, kosher salt, carrot, snow peas, clove garlic, ginger, scallions, mein noodles, soy sauce, sesame seeds, fresh cilantro

Taken from www.seriouseats.com/recipes/2012/10/vegetable-lo-mein-recipe.html (may not work)