Mushrooms, ginger, noodles make a lively lo mein dinner

The scallions are an oniony counterpoint to the mushrooms here, and a modest amount of soy sauce and sesame oil give the dish a light Asian taste without drowning the mushrooms’ flavor.

You’ll need a large pan for this; I use a shallow 13-inch braiser. If you don’t have a big enough pan, cook the mushroom-scallion mixture in two batches.

Mushroom and Scallion Lo Mein

8 ounces dried lo mein noodles (may substitute linguine)

2 tablespoons peanut oil or vegetable oil

1 (1 1/2-ounce) piece peeled ginger root, cut crosswise into thin coins, each coin then cut into thin strips

1 large or 2 small bunches scallions, trimmed, cut in half horizontally, then cut lengthwise into thin strips

1 pound assorted mushrooms, such as a combination of oyster, shiitake, king trumpet, cremini and/or white button, stemmed as needed and thinly sliced

1 tablespoon toasted sesame oil, or more to taste

2 tablespoons light soy sauce, or more to taste

Cook the noodles according to the package directions.

Heat the peanut or vegetable oil in a large braising pan or skillet over medium-high heat. Once the oil shimmers, add the ginger and cook, stirring, for 2 minutes. Add the scallions and cook, stirring, until they start to wilt, 2 to 3 minutes.

Add the mushrooms; cook, stirring occasionally, 8 to 10 minutes, until they are cooked through. If the mushrooms release a lot of liquid, cook until that liquid has reduced to a syrupy consistency.

Stir in the sesame oil and the soy sauce. Remove the pan from the heat; transfer the mixture to a large serving bowl.

Add the drained noodles and toss to combine. Taste, and add sesame oil and/or soy sauce as needed.

Serve warm.

Makes 4 servings.

Food, Pages 32 on 04/23/2014

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