Quick Shiitake Lo Mein

Prep Time 13

Cook Time 10

Total Time 23

2 to 3 tablespoons toasted sesame oil
1 pound fresh or dry lo mein noodles
3 tablespoons grated fresh ginger ¾ teaspoon ground ginger, or 9 cubes frozen ginger, thawed
3 garlic cloves minced
6 scallions thinly sliced
3 ounces dried shiitake mushrooms
6 carrots 2½ cups, grated
1 pound of fresh broccoli florets or frozen broccoli florets thawed
⅓ cup regular or low-sodium soy sauce
2 tablespoons unseasoned rice wine vinegar
2 teaspoons sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
4 cups vegetable broth or water
Garnish: white and black sesame seeds

Heat sesame oil in a large sauté pan over medium-high. Place uncooked noodles in pan and toast for 2 to 3 minutes, until golden brown and crispy.
Add ginger, garlic, scallions, shiitakes, carrots, broccoli, soy, vinegar, sugar, salt, pepper, and broth or water to the pan with noodles. Cover and cook for 3 to 4 minutes for fresh noodles or 8 to 10 minutes for dry noodles, or until liquid is mostly absorbed and pasta is cooked through.
Transfer to a platter and garnish with white and black sesame seeds. Serve alongside Ginger and Garlic Beef Noodles and Chinese Long Beans.