Ingredients
1/2 c. low-sodium chicken broth
3 tbsp. low-sodium soy sauce
2 tbsp. Chinese oyster sauce
1/2 tsp. toasted sesame oil
1 tsp. Chinese chile-garlic sauce
Chinese chile-garlic sauce
12 oz. fresh linguine or spaghetti
1/4 c. vegetable oil
1/2 lb. shiitake mushrooms
1 tbsp. fresh ginger
1 clove garlic
6 oz. snow peas
3 scallions
Preparation
Step 1Bring a large saucepan of water to a boil. In a small bowl, combine chicken broth with soy sauce, oyster sauce, sesame oil, and the 1 teaspoon of chile sauce. Add linguine to boiling water and cook until al dente, about 3 minutes. Drain and rinse linguine briefly.Step 2In a large nonstick skillet, heat vegetable oil. Add mushrooms and cook over high heat, stirring occasionally, until tender and browned, about 5 minutes. Add ginger and garlic and cook until fragrant, about 1 minute. Add linguine and snow peas and cook, stirring and tossing occasionally, until snow peas are barely cooked, about 2 minutes. Stir sauce and add it to the skillet along with scallions. Cook, stirring occasionally, until sauce is absorbed and noodles are browned in spots, about 5 minutes. Serve right away, passing more chile sauce on the side. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
