![Lo Mein with Mushrooms and Snow Peas](https://cdn.statically.io/img/www.foodandwine.com/thmb/hPsT8lMPuGJ8raDGiXESdYsoTlI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201302-xl-lo-mein-with-mushrooms-and-snow-peas-9a063cfdcbf1443aacbd3fa1ae3d2903.jpg)
Ingredients
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1/2 cup low-sodium chicken broth
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3 tablespoons low-sodium soy sauce
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2 tablespoons Chinese oyster sauce
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1/2 teaspoon toasted sesame oil
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1 teaspoon Chinese chile-garlic sauce, plus more for serving
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12 ounces fresh linguine or spaghetti
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1/4 cup vegetable oil
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1/2 pound shiitake mushrooms, stems discarded and caps thinly sliced
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1 tablespoon minced peeled fresh ginger
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1 garlic clove, minced
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6 ounces snow peas, trimmed
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3 scallions, julienned
Directions
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Bring a large saucepan of water to a boil. In a small bowl, combine the chicken broth with the soy sauce, oyster sauce, sesame oil and the 1 teaspoon of chile sauce. Add the linguine to the boiling water and cook until al dente, about 3 minutes. Drain and rinse the linguine briefly.
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In a large nonstick skillet, heat the vegetable oil. Add the mushrooms and cook over high heat, stirring occasionally, until tender and browned, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the linguine and snow peas and cook, stirring and tossing occasionally, until the snow peas are barely cooked, about 2 minutes. Stir the sauce and add it to the skillet along with the scallions. Cook, stirring occasionally, until the sauce is absorbed and the noodles are browned in spots, about 5 minutes. Serve right away, passing more chile sauce on the side.
Suggested Pairing
Bright, cranberry-inflected Beaujolais.