Ingredients
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8 ounces fresh lo mein noodles or fresh or dried linguine pasta
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2 teaspoons toasted sesame oil
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3 tablespoons reduced-sodium soy sauce
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2 teaspoons Sriracha
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2 tablespoons vegetable oil, divided
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2 tablespoons minced garlic
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1 large carrot, halved lengthwise and cut into 1/4-inch-thick half-moon slices (about 1 cup)
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4 ounces fresh shiitake mushrooms, stems removed, caps sliced 1/4-inch thick
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1 cup thinly sliced celery
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2 cups bean sprouts
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3 tablespoons finely chopped fresh cilantro
Directions
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Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse with cold water, and shake out excess water until the noodles are completely dry (pat noodles dry if needed). Transfer to a large bowl and toss with sesame oil; set aside. Combine soy sauce and Sriracha in a small bowl; set aside.
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Heat a 14-inch flat-bottomed carbon-steel wok (or 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp. vegetable oil. Add garlic; stir-fry until just fragrant, about 10 seconds. Add carrot, mushrooms, and celery; stir-fry until the celery is bright green and the vegetables have absorbed all the oil, about 1 minute.
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Swirl in the remaining 1 Tbsp. vegetable oil. Add bean sprouts, the noodles, and the soy sauce mixture; stir-fry until the noodles are heated through and the vegetables are tender-crisp, 1 to 2 minutes. Add cilantro and toss to combine.
