Mushrooms have a bad wrap. But put them in a tasty lo mein dish and they are a hit! (for some anyway).
Chinese Spinach and Mushroom Lo Mein
Make this easy Chinese take-out favorite for a dinner at home.
8 ounces lo mein rice noodles
2 T. vegetable oil
8 oz. cremini or button mushrooms, trimmed, sliced
3 scallions, thinly sliced
3 T. minced peeled fresh ginger
4 garlic cloves, minced
4 cups tightly packed spinach leaves, torn
3 T. soy sauce or tamari sauce
1 ½ T. toasted sesame oil
In a medium pot of boiling water, cook noodles according to package instructions.
Drain noodles and set aside.
In a medium nonstick skillet, heat vegetable oil over medium-high. Add mushrooms and cook, stirring occasionally, until soft, about 4 minutes or until they give off juices. Add scallion, ginger, and garlic and cook until fragrant, 1 to 2 minutes.
Add noodles to the skillet along with spinach. Using tongs toss until spinach wilts and noodles are warmed through. Add soy sauce and sesame oil and toss to combine.