INGREDIENTS

• 1 tablespoon toasted sesame oil
• 3 scallions, sliced
• 4 ounces shitake mushrooms, sliced
• 1 carrot, thinly sliced or peeled into ribbons with a vegetable peeler
• 7 ounces of snow peas, whole or thinly sliced
• 4 cups shredded Napa cabbage
• Sea salt
• 1 clove garlic, grated
• 2 teaspoons grated ginger
• 14 ounces cooked lo mein noodles
• 1/4 cup low-sodium soy sauce
• Sesame seeds for garnish (optional)
• Chopped fresh cilantro for garnish (optional)

PROCEDURE

Heat the sesame oil in a wide nonstick skillet over medium-high heat.  Add the scallions, mushrooms, carrot, snow peas, and cabbage, and season lightly with salt.  Sauté, stirring often, until softened but still vibrant, about 7 minutes.  Add the ginger, garlic, and noodles, and stir to incorporate.  Cook another 3 minutes.  Finally, take the pan off the heat and stir in the soy sauce, and the sesame seeds or cilantro if using.  Serve right away and devour with chopsticks.