Spinach & Mushroom Lo Mein
2 oz. lo mein noodles
2 tsp. vegetable oil
1 c. button mushrooms, trimmed, halved
1 scallion, thinly sliced
1 tbs. minced peeled fresh ginger
1 garlic clove, minced
3 c. tightly packed spinach leaves, torn
2 tsp. soy sauce
2 tsp. toasted sesame oil
In a medium pot of boiling water, cook noodles according to package
instructions. Drain noodles & place in a bowl of cold water. In a medium
nonstick skillet, heat vegetable oil over medium high. Add mushrooms & cook,
stirring occasionally, until soft, about 4 minutes. Add scallion, ginger, and garlic
& cook 1 to 2 minutes. Drain noodles & add to skillet along with spinach.
Toss until spinach wilts & noodles are warmed through. Add soy sauce &
sesame oil & toss to combine.
2 oz. lo mein noodles
2 tsp. vegetable oil
1 c. button mushrooms, trimmed, halved
1 scallion, thinly sliced
1 tbs. minced peeled fresh ginger
1 garlic clove, minced
3 c. tightly packed spinach leaves, torn
2 tsp. soy sauce
2 tsp. toasted sesame oil
In a medium pot of boiling water, cook noodles according to package
instructions. Drain noodles & place in a bowl of cold water. In a medium
nonstick skillet, heat vegetable oil over medium high. Add mushrooms & cook,
stirring occasionally, until soft, about 4 minutes. Add scallion, ginger, and garlic
& cook 1 to 2 minutes. Drain noodles & add to skillet along with spinach.
Toss until spinach wilts & noodles are warmed through. Add soy sauce &
sesame oil & toss to combine.
