Vegetarian lo mein with fresh oyster mushrooms and soy-lemon sauce
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Vegetarian lo mein with fresh oyster mushrooms and soy-lemon sauce

Servings 1
Author Connie Veneracion

Ingredients

  • 60 grams dried Asian noodles (rice noodles, egg noodles and wheat noodles will all work)
  • 2 tablespoons cooking oil
  • 2 cloves garlic minced
  • a pinch of minced ginger
  • 1 shallot thinly sliced
  • 1 bird's eye chili chopped (optional)
  • salt to taste
  • pepper to taste
  • 1/4 cup carrot julienned
  • 1/4 cup celery sliced
  • a handful of oyster mushrooms
  • soy sauce and lemon (or lime or kalamansi) juice, to taste
  • a pinch of sugar for balance
  • a drizzle of sesame seed oil
  • scallions snipped, to garnish

Instructions

  • Cook the noodles in boiling water, per package directions.
  • While the noodles cook, heat the oil in a wok or frying pan and sauté the garlic, ginger, shallot and chili (if using) with a little salt and pepper.
  • Add the carrot, celery and oyster mushrooms. Sprinkle in a little more salt and pepper and stir fry for about a minute.
  • Drain the noodles and add to the vegetables.
  • Pour in the soy sauce and lemon juice. Sprinkle in the sugar. Stir fry just until blended.
  • Drizzle in the sesame seed oil. Toss a few more times.
  • Sprinkle with snipped scallions and serve at once.