Ginger Lo Mein with Octopus
Author Notes: It was the ginger tea. The cold weather sets in and I steep fresh ginger peels and nubs in water on the stove, heating it up when I want something warm.. Then I use the leftovers to make a sauce for pasta. —cookingwithleftovers
Serves 1
- 3 ounces spaghetti or linguini
- 1/4 cup ginger tea (drained, no ginger)
- 1/8 cup soy sauce
- 1 splash reserved pasta water
- 1 teaspoon oyster sauce
- 1 small can octopus in olive oil (4 oz)
- 1 handful button mushrooms, sliced
- 1/4 bell pepper, chopped
- 1 scallion, diced
- Boil the pasta in water, to just under cooked, super al dente.
- Meanwhile, add the octopus and oil to a medium hot pan, add the mushrooms and pepper, cooking it down until softened.
- The ginger tea is just made with fresh ginger and water, brought to a boil, then turned off and covered to seep for as long as you want.
- Mix the cooled tea, soy sauce, pasta water, and oyster sauce together to make the sauce.
- Add the pasta, sauce, and scallions to the octopus. Cook at high heat, stirring, until the sauce fully cooks into the noodles.
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