- 2 Tbsp. vegetable oil
- 1 cup snow peas, halved on the diagonal
- 1 red bell pepper, match stick size pieces
- 4 scallions, sliced on the angle
- ½ lb mushrooms, chopped
- 2 cups bean sprouts
- 2 inches fresh ginger root, minced
- 4 cloves garlic, minced
- 1 lb. lo mein or spaghetti noodles
- ½ cup soy sauce
- 1 Tbsp. toasted sesame oil
Cook noodles as directed on package. Drain water from noodles.
Wash and prepare vegetables to be chopped. Using safety knife and Kevlar gloves, chop vegetables according to ingredient list instructions.
With adult supervision only: Heat a wok or large skillet over high heat. When pan is very hot, add 2 Tbsp. of vegetable oil. It will smoke a bit.
Immediately add snow peas, red bell pepper, mushrooms, scallions, and bean sprouts. Stir fry 1 minute to flavor the oil.
Add ginger and garlic. Continue to stir fry 2 minutes and remove from heat.
Add cooked noodles and soy sauce. Toss ingredients to coat noodles evenly.
Transfer to a serving platter and drizzle with toasted sesame oil.
Safety knife, Kevlar gloves, Garlic press, Large pot, Colander, Measuring cups and spoons, Large skillet or wok, Spatula and Serving platter.