Spicy Sesame Mushroom Lo Mein
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Asian
Serves: 4 servings
Ingredients
  • 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
Instructions
  1. Cook noodles according to package directions. I cooked mine about half as long as the package says for an al dente texture.
  2. Marinade tofu in 1 TBS soy sauce until the liquid is mostly absorbed, about 15-30 minutes.
  3. 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.
  4. 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.
  5. Meanwhile, stir together the remaining 3 TBS soy sauce, rice wine, and red chili paste. Set aside.
  6. 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 by Alison's Allspice at https://www.alisonsallspice.com/spicy-sesame-mushroom-lo-mein/