Oyster Mushroom Lo Mein
Oyster Mushroom Lo Mein is a quick and easy meal to prepare with as few or as many ingredients as you’d like! Customize this dish to your liking by adding a poached egg, grilled protein, or subbing out the vegetables for others like bok choy, broccoli, nappa cabbage, or cauliflower.
Depending on your dietary needs, you can substitute lo mein for a lo mein style noodle made without eggs or linguine (or a gluten-free version)
Oyster Mushroom Lo Mein
- 1/2 – 1 cup oyster mushrooms, separated
- 1 Tbs sesame oil
- 1/2 yellow onion, thinly sliced
- 1 small bell pepper, thinly sliced
- 2 medium carrots, thinly julienned
- 1-2 garlic cloves, minced
- 1 tsp ground ginger
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 2 Tbs soy sauce or 1 Tbs stir-fry sauce
- 1 Tbs rice vinegar
- 8 oz. lo mein noodles
- 4 cups water or stock
- Optional toppings: sesame seeds, chopped scallions, chopped cilantro, sriracha
- Begin by preparing your vegetables, setting the mushrooms aside from the rest.
- Once your vegetables are prepped, heat the sesame oil in a large skillet on high heat.
- Start with cooking the oyster mushrooms in the sesame oil for about 5-7 minutes, flipping and stirring occasionally.
- Next, add in the garlic and onion, stir together and sauté for 2-3 minutes.
- Then, add the carrot and bell pepper. Stir together for about 5-7 more minutes.
- Meanwhile, bring water to a boil in a medium pot.
- When the vegetables begin to soften and look tender, add in the soy sauce, ground ginger, cumin, and black pepper. Or stir-fry sauce if that is your option.
- Cook the veggies together for another 5 minutes or so, then add the rice vinegar to deglaze the pan, stirring the bottom of the pan rapidly as the vinegar evaporates.
- Set heat on vegetables to medium-low, stirring occasionally until fully tender and cooked.
- Once the water has reached a boil, add in the lo mein and bring to a boil. Then, reduce heat to medium-low and cook for three minutes or until noodles have softened.
- Drain the noodles and rinse with cold water.
- Remove vegetables from heat once cooked.
- Toss the noodles lightly in a dash of sesame oil and soy sauce and then divide equally into serving bowls.
- Combine the noodles equally with the sautéed vegetables.
- Top with optional toppings, serve and enjoy!
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