Ingredients:
1 ounce dried Chinese black mushrooms (available in Asian or produce section of grocery stores) or 1 ounce dried shiitake mushrooms ( available in Asian or produce section of grocery stores)
3/4 cup boiling water
10 ounces lo mein noodles
2 egg whites
1 whole eggs
1 teaspoon sesame oil
2 teaspoons cooking oil
1 medium red bell peppers, sliced
2 garlic cloves, minced
1 teaspoon finely chopped fresh gingerroot
1/8 teaspoon crushed red pepper flakes
2 cups sugar snap peas (halved) or 2 cups snow peas ( halved)
1/3 cup light teriyaki sauce
salt (optional)
Directions:
Place mushrooms in small bowl with boiling water, let stand 20 minutes while proceeding with recipe.
After 20 minutes, drain mushrooms and reserve 1/2 cup liquid.
Chop mushrooms.
Cook noodles according to package directions, toss with 1 tsp sesame oil, return to pan.
Combine egg whites and egg.
Heat 1 tsp cooking oil and 1 tsp sesame oil in large skillet over medium heat.
Add egg mixture.
Cook without stirring until egg is set (about 2-3 minutes).
Flip egg and cook until set on other side.
Remove from pan and cut into short strips.
Heat remaining 1 tsp cooking oil and 1 tsp sesame oil in same skillet on medium-heat heat.
Add mushrooms, red bell pepper, garlic, ginger, crushed red pepper, and peas.
Cook and stir for 2-3 minutes.
Add mushroom liquid and teriyaki sauce.
Bring to a low boil, cook for 3-4 minutes.
Toss with noodles and egg strips, sprinkle with salt if desired.
Serve with low-sodium soy sauce.
Servings: 6
Time preparation: 20 min.
Time total: 30 min.