High Fructose Corn Syrup Free Black Pepper Mushroom Noodle Bowls with Snow Peas

Total time35 min

Prep time15 min

Cook time20 min

High Fructose Corn Syrup Free Black Pepper Mushroom Noodle Bowls with Snow Peas

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Ingredients

4 servings

For the sauce

3 tbsp soy sauce
Kikkoman Soy Sauce All-Purpose Seasoning Bottle - 10 Fl. Oz.Kikkoman Traditionally Brewed Less Sodium Soy Sauce, 10 fl oz San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified La Choy Soy Sauce - 10 Fl Oz
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1 tbsp oyster sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp sugar
1 ½ tsp freshly ground black pepper
½ cup water
1 tsp cornstarch

For the noodles and vegetables

8 oz lo mein noodles or thick wheat noodles
2 tbsp neutral oil (such as canola oil or vegetable oil), divided
1 lb mixed mushrooms (cremini, shiitake, or oyster), sliced ¼ inch thick
6 oz snow peas, strings removed
3 cloves garlic, minced
1 tbsp fresh ginger, minced
3 scallions, thinly sliced, white and green parts separated

For serving

1 tsp sesame seeds (optional)
chili oil, for drizzling (optional)

Instructions

1
In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, sugar, black pepper, water, and cornstarch until the cornstarch is fully dissolved. Set aside.
2
Bring a large pot of water to a boil. Cook the lo mein noodles according to package directions until tender with a slight resistance at the center, about 3–5 minutes. Drain in a colander, rinse briefly under cold water to stop cooking, and toss with a small drizzle of oil to prevent sticking. Set aside.

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