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Lo mein is easily a favorite take-out dish, and now it can be a staple favorite for at home. It is quick, inexpensive (under $10), and customizable with whatever you have in the fridge. Go veggie-heavy, or add tofu, seitan, tempeh, or extra ?meaty? mushrooms.
2 tablespoons soy sauce 2 teaspoons sugar 1 teaspoon sesame oil 1 teaspoon chili sauce (optional) 1 tablespoon peanut oil 2 garlic cloves, minced 1 « cups cremini or button mushrooms, sliced 1 red bell pepper, julienned ¬ cup shredded carrots ¬ cup shredded cabbage (red, green, or Napa) « cup snow peas 2 scallions, cut into 1-inch pieces « pound lo mein, cooked according to package
In a small bowl, make the sauce by mixing the soy sauce, sugar, sesame oil, and chili sauce (if using). Set aside. Heat your wok on high heat until a drop of water sizzles on contact. Add the peanut oil and swirl to coat the wok. Add garlic, cremini mushrooms, red bell pepper, and carrots to the wok, and stir-fry for 3 to 4 minutes, tossing often. Add the snow peas and scallions, and stir-fry for another 2 to 3 minutes. Add the lo mein and the sauce mixture to the wok. Toss everything together to combine, and turn off the heat. Serve immediately. Note: If you don?t have lo mein, you can make this with fettuccine, spaghetti, or even soba noodles with great results.