Quick meals are a must for many cooks. Having a few easily adaptable recipes makes quick meals that much more simple – you can use what you have on hand and skip the trip to the grocery store. Spicy Sesame Mushroom Lo Mein is fresh and fast to put together on those busy weeknights without much time.
In my experience, the cooking directions on the box for Asian style noodles lends a softer texture than how I like them. I presume that I am used to an american style noodle, not how they would be cooked traditionally. I recommend watching your noodles closely, and taste testing them until you find the right amount of cooking time. When I find something that works for me, I will always buy the same brand because I know exactly how long I want to cook them.
Variations on the Spicy Sesame Mushroom Lo Mein recipe:
- Check your international market for lo mein noodles if your grocery store doesn’t carry them. In a pinch, substitute linguine. Watch out for brands that are high in sodium!
- I like the flavor of portabella mushrooms, so that is what I use. You might like to try shiitake or other Asian-style mushrooms.
- In place of the napa cabbage, try regular green cabbage. The texture will be more firm, so you may want to cook it longer.
- If you want to skip steaming the peas, try adding them to the pan with the mushrooms.
- 10 oz lo mein noodles
- 16 oz block tofu, pressed and drained
- 4 TBS soy sauce, divided
- 1 TBS sesame oil
- 8 oz portabella mushrooms, sliced
- 1 TBS ginger, minced
- 2 TBS garlic, minced
- 2 TBS rice wine (or rice wine vinegar)
- 1 TBS red chili paste such as samble olake
- 12 oz steamed sugar snap peas
- 3 cups napa cabbage, sliced
- Sesame seeds, for garnish
- Cook noodles according to package directions. I cooked mine about half as long as the package says for an al dente texture.
- Marinade tofu in 1 TBS soy sauce until the liquid is mostly absorbed, about 15-30 minutes.
- In a large heavy bottomed skillet (I prefer cast iron) heat the sesame oil. Add the tofu and cook until golden brown on all sides (Do this in two batches if your pan seams crowded). Remove from the pan.
- Add sliced mushrooms to the pan. Cook until the liquid evaporates. Mix in garlic and ginger and cook 1 more minute. Add a splash of olive oil to the pan if it looks too dry, or is sticking too much.
- Meanwhile, stir together the remaining 3 TBS soy sauce, rice wine, and red chili paste. Set aside.
- Add napa cabbage, steamed sugar snap peas, and noodles to the pan with the mushrooms. Stir in the soy sauce mixture and tofu. Divide evenly among 4 plates and garnish with sesame seeds.
Recipe inspired by Eating Well.
This post was shared at the Plant Based Potluck Party and Meatless Mondays!
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