Servings: 4

Mushrooms stand in for meat in this fresh version of a take-out favorite, and asparagus and carrots give it a decidedly spring feel. This dish is delicious on its own, but for a more filling main course, try topping each serving with a sunny-side-up egg or a piece of broiled soy-glazed salmon.

Ingredients

Kosher salt
9 oz. fresh Chinese lo mein egg noodles
1 Tbs. Asian sesame oil
2 Tbs. low-sodium soy sauce
1 Tbs. oyster sauce
1 Tbs. dry sherry
2 Tbs. peanut or canola oil
1 clove garlic, minced
8 oz. asparagus (about 1-1/4 cups), trimmed and cut on the diagonal into 2-inch pieces
3-1/2 oz. oyster mushrooms (about 2 cups), stemmed and thinly sliced
2-1/2 oz. matchstick-cut or julienned carrots (about 1 cup)
4 scallions, trimmed and cut on the diagonal into 2-inch pieces, white and green parts separated
Sriracha, for drizzling (optional)

Calories (kcal) : 300
Fat Calories (kcal): 100
Fat (g): 11
Saturated Fat (g): 1.5
Polyunsaturated Fat (g): 4.5
Monounsaturated Fat (g): 3.5
Cholesterol (mg): 10
Sodium (mg): 880
Carbohydrates (g): 42
Fiber (g): 4
Protein (g): 9

Preparation

Bring a 6-quart pot of well-salted water to a boil. Boil the noodles according to package directions until al dente. Rinse with cold water until cool, then drain well, shaking the colander to remove as much water as possible. Toss the noodles with the sesame oil.
In a small bowl, whisk together the soy sauce, oyster sauce, and sherry.
Heat the peanut or canola oil and garlic in a 12-inch nonstick skillet over high heat until the garlic sizzles, about 1 minute. Add the asparagus, mushrooms, carrots, and scallion whites. Add 1/2 tsp. salt, and stir frequently until the asparagus is tender and bright green and the mushrooms soften, about 2 minutes. Add the noodles and the scallion greens, reduce the heat to medium, and cook, stirring frequently until the noodles heat through, about 2 minutes. Add the soy sauce mixture, toss, and continue to cook, about 1 minute. Serve, drizzled with the Sriracha, if using.

Tip

Chinese egg noodles are classic Asian noodles made from wheat flour, water, and egg. Springy with a slight chew, these noodles are made in thin or thick strands. Look for fresh ones in the supermarket’s produce department; be sure they contain egg and aren’t tinted with food coloring instead.

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What We're Cooking Now

Name: Spring Vegetable Lo Mein
Yield: 4 servings
Cuisine: Asian
Ingredients: Kosher salt; 9 oz. fresh Chinese lo mein egg noodles; 1 Tbs. Asian sesame oil; 2 Tbs. low-sodium soy sauce; 1 Tbs. oyster sauce; 1 Tbs. dry sherry; 2 Tbs. peanut or canola oil; 1 clove garlic, minced; 8 oz. asparagus (about 1-1/4 cups), trimmed and cut on the diagonal into 2-inch pieces; 3-1/2 oz. oyster mushrooms (about 2 cups), stemmed and thinly sliced; 2-1/2 oz. matchstick-cut or julienned carrots (about 1 cup); 4 scallions, trimmed and cut on the diagonal into 2-inch pieces, white and green parts separated; Sriracha, for drizzling (optional)