Vegetarian Lo Mein with Shiitakes Carrots & Bean Sprouts
A hit of Sriracha gives a sweet and spicy edge to this healthy vegetarian recipe. Traditional lo mein is made with fresh lo mein noodles, which can be found in Asian markets. You can also use fresh or dried linguine noodles--fresh linguine is in the refrigerated section of some grocery stores. This easy dinner comes together in just 30 minutes, so it's perfect for weeknights.
Ingredients
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8 ounces fresh lo mein noodles or fresh or dried linguine pasta
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2 teaspoons toasted sesame oil
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3 tablespoons reduced-sodium soy sauce
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2 teaspoons Sriracha
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2 tablespoons vegetable oil, divided
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2 tablespoons minced garlic
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1 large carrot, halved lengthwise and cut into 1/4-inch-thick half-moon slices (about 1 cup)
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4 ounces fresh shiitake mushrooms, stems removed, caps sliced 1/4-inch thick
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1 cup thinly sliced celery
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2 cups bean sprouts
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3 tablespoons finely chopped fresh cilantro
Description
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Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse with cold water, and shake out excess water until the noodles are completely dry (pat noodles dry if needed). Transfer to a large bowl and toss with sesame oil; set aside. Combine soy sauce and Sriracha in a small bowl; set aside.
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Heat a 14-inch flat-bottomed carbon-steel wok (or 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp. vegetable oil. Add garlic; stir-fry until just fragrant, about 10 seconds. Add carrot, mushrooms, and celery; stir-fry until the celery is bright green and the vegetables have absorbed all the oil, about 1 minute.
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Swirl in the remaining 1 Tbsp. vegetable oil. Add bean sprouts, the noodles, and the soy sauce mixture; stir-fry until the noodles are heated through and the vegetables are tender-crisp, 1 to 2 minutes. Add cilantro and toss to combine.
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