The scallions are an oniony counterpoint to the mushrooms here, and a modest amount of soy sauce and sesame oil give the dish a light Asian taste without drowning the mushrooms’ flavor.
You’ll need a large pan for this; I use a shallow 13-inch braiser. If you don’t have a big enough pan, cook the mushroom-scallion mixture in two batches.
Mushroom and scallion lo mein
Make ahead: The vegetables can be prepped and refrigerated several hours in advance.
8 ounces dried lo mein noodles (may substitute linguine)
2 tablespoons peanut oil or vegetable oil
1 1/2-ounce piece peeled ginger root, cut crosswise into thin coins, each coin then cut into thin strips
10 ounces scallions, trimmed, cut in half horizontally, then cut lengthwise into thin strips
1 pound assorted mushrooms, such as a combination of oyster, shiitake, king trumpet, cremini and white button, stemmed as needed and thinly sliced
1 tablespoon toasted sesame oil, or more to taste
2 tablespoons low-sodium soy sauce, or more to taste
Cook the noodles according to the package directions.
Heat the peanut or vegetable oil in a large nonstick braising pan or skillet over medium-high heat. Once the oil shimmers, add the ginger and cook, stirring, for 2 minutes. Add the scallions and cook, stirring, until they start to wilt, 2 to 3 minutes.
Add the mushrooms; cook, stirring occasionally, for 8 to 10 minutes, until they are cooked through. If the mushrooms release a lot of liquid, cook until that liquid has reduced to a syrupy consistency.
Stir in the sesame oil and the soy sauce. Remove the pan from the heat; transfer the mixture to a large serving bowl. Add the drained noodles and toss to combine. Taste, and add sesame oil and soy sauce as needed.
Nutrition information per serving: 350 calories, 12 g protein, 53 g carbohydrates, 12 g fat, 2 g saturated fat, 0 mg cholesterol, 320 mg sodium, 5 g dietary fiber, 5 g sugar