Ingredients
2
packages (8 oz each) lo mein noodles
2
tablespoons vegetable oil
1
red bell pepper, thinly sliced
1
package (8 oz) sliced fresh mushrooms (about 3 cups)
1
cup fresh sugar snap peas or snow pea pods
4
medium green onions, thinly sliced (1/4 cup)
4
teaspoons finely chopped garlic
2
teaspoons grated gingerroot
1/2
cup soy sauce
1
tablespoon sesame oil
Preparation
Cook and drain noodles as directed on package; cover to keep warm.
In wok or 10-inch skillet, heat vegetable oil over high heat. Add bell pepper, mushrooms, peas and onions; stir-fry 1 minute. Add garlic and gingerroot; stir-fry 2 minutes longer or until veggies just start to soften. Remove from heat.
In large bowl, toss noodles and vegetable mixture. Drizzle with soy sauce and sesame oil; toss to coat. Serve immediately.
