LO MEIN NOODLE WITH SUGAR SNAP PEAS AND SHIITAKE MUSHROOMS

LO MEIN NOODLE WITH SUGAR SNAP PEAS AND SHIITAKE MUSHROOMS

PORTIONS: 3

INGREDIENTS

½ lb. lo mein noodles

SAUCE

1 cube fermented chili bean curd

½ cup chicken broth

1½ tbsp. soy sauce

1 tsp. cornstarch

STIR FRY VEGETABLES

1 tbsp. vegetable oil

1 tbsp. sesame oil

1 shallot, diced

1 minced garlic clove

2 tsp. minced ginger

1½ cups sugar snap peas

1 cup sliced shiitake mushrooms

¼ red pepper cut in Julianne

¼ orange pepper cut in Julianne

¼ yellow pepper diced

METHOD

Cook lo mein noodles in boiling water for about 5 minutes. Strain noodles and cool off with cold running water. Set aside.

SAUCE

In a bowl dissolve fermented chili bean curd in chicken broth.

Stir in soy sauce and cornstarch.

STIR FRY VEGETABLES

Heat up a wok or frying pan with vegetable oil, sesame oil and stir fry shallot, garlic and ginger together.

Add and stir fry shiitake mushrooms for 2 minutes.

Add and stir fry the rest of the vegetables until sugar snap peas have a bright green color.

Pour in the sauce, the noodles and mix well. Heat up the noodles for a minute.

Serve immediately.