Vegetable Lo Mein Recipe
Servings: 4
Ingredients
- 4 ounce. Oriental egg noodles or possibly spaghetti noodles
- 1 tbsp. peanut or possibly vegetable oil
- 3 green onions, finely minced with tops sliced and reserved
- 3 cloves garlic, chopped
- 2 teaspoon chopped fresh ginger
- 1/2 stalk celery, thinly sliced
- 1 medium zucchini, cut in thin sticks
- 2 medium size carrots, peeled and cut into match sticks
- 1/2 sweet red pepper, thinly sliced
- 1/4 pound mushrooms, thinly sliced
- 1 c. low-sodium chicken broth or possibly water, divided
- 2 c. sm. broccoli flowerettes
- 1/4 pound snow peas
- 1 tbsp. cornstarch
- 1/4 teaspoon crushed warm red pepper
- 1 tbsp. soy sauce or possibly tamari
- 1 tbsp. tahini (optional)
- 1 tbsp. peanut butter
- 1 teaspoon Oriental sesame or possibly peanut oil
- 1/2 teaspoon sugar
Directions
- Cook noodles; rinse with cool water. Drain and set aside. Meanwhile, in a heavy 12 inch skillet, heat peanut oil over moderately high heat 1 minute. Add in onions, garlic, and ginger; cook, stirring 30 seconds. Add in celery, zucchini, carrots, sweet red pepper, and mushrooms; stir-fry 2 min longer. Stir in 1/2 c. of broth; cover and simmer 3 min. Add in broccoli and snow peas; cover and simmer 2 min. In a small bowl, combine remaining broth with cornstarch, warm pepper, soy sauce, tahini, peanut butter, sesame oil, and sugar. Add in to skillet; cook, stirring constantly, over moderate heat till thick, about 4 min. Add in noodles; cover and simmer 2 min. Transfer to a platter; toss gently. Sprinkle with green-onion tops. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 4 servings | |
| Calories 247 | |
| Calories from Fat 72 | 29% |
| Total Fat 8.35g | 10% |
| Saturated Fat 1.54g | 6% |
| Trans Fat 0.02g | |
| Cholesterol 24mg | 8% |
| Sodium 312mg | 13% |
| Potassium 611mg | 17% |
| Total Carbs 35.1g | 9% |
| Dietary Fiber 4.8g | 16% |
| Sugars 4.79g | 3% |
| Protein 10.56g | 17% |
