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Parve
Easy
30 Minutes
Diets 
Do you have a recipe that is so delicious, yet so embarrassingly easy? And by that, I mean, so easy that you kinda pray no one will ever, ever ask you for the recipe? Because it really isn’t a recipe? So to speak? Well, for me, that’s how I feel about this lo mein. I received this recipe years ago from my sister-in-law Zeldy. She brought it over for the upsherin of one of my sons and I remember standing in my kitchen, after all the guests had left, fishing for the last few leftover noodles, wishing there were more.
2 pounds (2 boxes) whole wheat spaghetti
3 tablespoons oil (preferably toasted sesame oil)
2 red onions, sliced
2 red peppers, sliced lengthwise
2 yellow peppers, sliced lengthwise
2 green peppers, sliced lengthwise
1 (15-ounce) can sliced mushrooms
1 (15-ounce) can baby corn
1 (10-ounce) bottle Glicks Less Sodium Soy Sauce
1 (10-ounce) bottle Haddar Teriyaki Sauce
1 teaspoon freshly grated ginger or 1 cube Dorot Gardens Frozen Ginger (optional)
black and white sesame seeds, for sprinkling
Prepare pasta according to package directions. Drain and place into a large mixing bowl.
Heat oil in a medium pot. Add onions; sauté for five minutes. Add peppers; sauté until slightly softened (you don’t want the peppers to be too soft or they will be limp).
Add sautéed peppers, mushrooms, baby corn, sauces, and ginger, if using, to the mixing bowl. Stir well; divide between two (9×13-inch) pans. Sprinkle with sesame seeds.
Reproduced from Our Table by Renee Muller, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
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recipe calls for teriayki and soy sauce. the instructions don’t mention where/when to put it in. please clarify recipe calls for teriayki and soy sauce. the instructions don’t mention where/when to put it in. please clarify
great ideas how long do you bake this