No-Pain Lo Mein (Rachael Ray) - cooking recipe

Ingredients

2 tablespoons vegetable oil or 2 tablespoons wok oil
1 cup snow peas, halved on a diagonal
1 red bell pepper, seeded and cut into match stick size pieces
1/2 lb assorted mushroom, coarsely chopped, if necessary (shiitake, straw, enoki, or oyster)
4 scallions, thinly sliced on a diagonal
2 cups fresh bean sprouts
2 inches fresh gingerroot (minced or grated with hand grater)
4 garlic cloves, minced
1 lb lo mein noodles or 1 lb thin spaghetti, cooked to al dente and drained well
1/2 cup aged tamari soy sauce
1 tablespoon toasted sesame oil, several drops

Preparation

Heat a wok-shaped skillet or large non-stick skillet over high heat.
When pan is very hot, add oil, (it will smoke a bit) then, immediately add the snow peas, pepper, mushrooms, scallions, and bean sprouts.
Stir fry for 1 minute to flavor the oil, then add the ginger and garlic, and stir-fry 2 minutes.
Add the cooked noodles and toss with to combine.
Add the soy sauce and toss the ingredients to coat noodles evenly with sauce.
Transfer the lo mein to a serving platter and garnish with a drizzle of toasted sesame oil.
Cook's Notes: Wok oil is infused with ginger and garlic and is widely available on the International Foods aisle of the market.
Cooked shredded pork, chicken, or small de-veined shrimp may be added to this dish in any combination.