Recipe: For a fast, easy-to-fix meal, turn to lo mein

Nothing could be simpler for dinner than a meal of lo mein, that comfortable noodle dish on Chinese menus everywhere. We've used green onions and mushrooms here, which are a nice counterpoint to each other, but other vegetables could easily be substituted (though the cooking time of other vegetables will vary). Plan ahead to have these ingredients on hand or use whatever you have in the refrigerator crisper. In this recipe, a modest amount of soy sauce and sesame oil gives the dish a light Asian taste without drowning the mushrooms' flavor.

Washington Post

Serves 4.

Note: The vegetables can be prepped and refrigerated several hours in advance. You'll need a large pan for this. If you don't have a big enough pan, cook the mushroom-green onion mixture in two batches. From the Washington Post.

• 8 oz. dried lo mein noodles (or substitute linguine)

• 2 tbsp. peanut oil or vegetable oil

• 1 1/2-oz. piece peeled ginger root, cut crosswise into thin coins, each coin then cut into thin strips

• 1 lb. assorted mushrooms, such as a combination of oyster, shiitake, king trumpet, cremini and/or white button, stemmed as needed and thinly sliced

• 1 tbsp. toasted sesame oil, or more to taste

• 2 tbsp. low-sodium soy sauce, or more to taste

Directions

Cook the noodles according to the package directions.

Add the mushrooms; cook, stirring occasionally, for 8 to 10 minutes, until they are cooked through. If the mushrooms release a lot of liquid, cook until that liquid has reduced to a syrupy consistency.

Stir in the sesame oil and the soy sauce. Remove the pan from the heat; transfer the mixture to a large serving bowl. Add the drained noodles and toss to combine. Taste, and add sesame oil and/or soy sauce as needed. Serve warm.

Nutrition information per serving:

Calories384Fat13 gSaturated fat2 gSodium520 mg

Carbohydrates57 gCalcium69 mg