Ginger Lo Mein with Octopus

By cookingwithleftovers
December 22, 2015
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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
  1. Boil the pasta in water, to just under cooked, super al dente.
  2. Meanwhile, add the octopus and oil to a medium hot pan, add the mushrooms and pepper, cooking it down until softened.
  3. 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.
  4. Mix the cooled tea, soy sauce, pasta water, and oyster sauce together to make the sauce.
  5. 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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