Vegetarian Lo Mein
- 8 dried shiitake mushrooms (3/8 oz.)
- 3/4 lb. fresh Chinese egg noodles
- 3 Tbsp soy sauce
3 Tbsp plus 1/2 Tbsp La Tourangelle Toasted Sesame Oil, divided
- 4 medium scallions, trimmed and thinly sliced (1/2 cup)
- 3 medium cloves garlic, minced
- 2 Tbsp fresh ginger, minced
- 6 oz snow peas, trimmed and thinly sliced lengthwise (2-1/2 cups)
- 1 medium red bell pepper, cored, seeded, and thinly sliced (2 cups)
- 1 Tbsp oyster sauce
- 1 Tbsp Chinese chile or chile-garlic paste
Rinse the mushrooms.
Soak them in a small bowl in 3/4 cup boiling hot water until softened, 20 to 30 minutes.
- Meanwhile, in a 4-quart saucepan, bring about 2 quarts of water to a boil over high heat. Boil the noodles until barely tender, about 2 minutes. Drain, toss with 1 Tbsp of the soy sauce and the Toasted Sesame Oil, and spread on a baking sheet.
- When the mushrooms are soft, pluck them from the water and squeeze them dry (reserve the soaking liquid). Trim off the stems and thinly slice the caps.
Heat a wok or wok pan over medium-high heat for a couple of minutes and then swirl in 3 Tbsp Toasted Sesame Oil. Add the scallions, garlic, and ginger and stir-fry for 30 seconds.
- Add the snow peas, bell pepper, and mushrooms. Stir-fry until the bell pepper strips begin to soften, 2 minutes.
- Add the reserved soaking liquid, the remaining 2 Tbs. soy sauce, the oyster sauce and chile paste. Cook until the sauce bubbles, about 1 minute.
- Add the cooked noodles and toss until most of the sauce has been absorbed, less than a minute. Serve immediately.