MSG Free Black Pepper Mushroom Noodle Bowls with Snow Peas
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Learn more →Ingredients
4 servings
For the sauce
- 3 tbsp soy sauce
- 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 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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