Vegetarian Lo Mein with Bok Choy and Scallions

Serves 4

Pan Icon WHY THIS RECIPE WORKS: For a quick Chinese-style lo mein dinner that isn’t greasy (like most takeout) and is also vegetarian-friendly, we use a simple combination of hoisin sauce, soy sauce, and chili-garlic sauce to create a robust, spicy flavor profile. Using bok choy in combination with a whole bunch’s worth of scallion whites and greens gives the dish freshness, while slices of red bell pepper add sweetness and a half-pound of meaty shiitake mushrooms lend enough heft to keep most carnivores satisfied. Just 2 teaspoons of cornstarch is enough to make the sauce cling to the noodles without making the dish gluey.

1

(9-ounce) package fresh Chinese noodles or 8 ounces dried linguine

1

tablespoon toasted sesame oil

¼

cup water

3

tablespoons hoisin sauce

3

tablespoons soy sauce

1

tablespoon Asian chili-garlic sauce

2

teaspoons cornstarch

1

tablespoon vegetable oil

8

scallions, white and green parts separated and cut into 1-inch pieces

8

ounces shiitake mushrooms, stemmed and sliced thin

1

red bell pepper, stemmed, seeded, and sliced thin

1½

pounds bok choy, sliced crosswise ¼ inch thick

1. Bring 4 quarts water to boil in large pot. Add noodles and cook, stirring occasionally, until noodles are al dente. Drain, rinse with cold water until cool, then toss with sesame oil and set aside. Meanwhile, whisk water, hoisin sauce, soy sauce, chili-garlic sauce, and cornstarch together in small bowl; set aside.

2. Heat vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add scallion whites, shiitakes, and bell pepper and cook until vegetables are softened, about 5 minutes. Stir in bok choy, scallion greens, and noodles. Whisk hoisin mixture to recombine, then add to skillet and cook, tossing constantly, until sauce is thickened and noodles are heated through, about 1 minute. Serve.