Vegetable Lo Mein

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* Exported from MasterCook *

 

Vegetable Lo Mein

 

Recipe By : Pasta East to West by Nava Atlas, page 144

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces udon or Chinese wheat noodles

1 tablespoon canola oil

2 teaspoons dark sesame oil

8 ounces coleslaw vegetables

(preferably with carrots included)

1 cup sliced mushrooms

1 cup frozen French-cut green beans -- thawed

1 cup fresh mung bean sprouts

2 scallions -- up to 3

cut into 2-inch-long matchsticks

Vegetable stock or water -- as needed

Natural soy sauce -- to taste

Freshly ground black pepper

 

4 servings

 

When my family craves Chinese take-out, lo mein is invariably part of the

order. It's a fun dish to re-create at home and has the advantage of being

far less oily than its restaurant counterpart.

 

Cook the noodles in plenty of rapidly simmering water until al dente, then

drain.

 

Meanwhile, heat the canola oil and 1 teaspoon of the sesame oil in a wok or

stir-fry pan. Add the coleslaw vegetables and stir-fry over medium-high

heat for 5 minutes. Add the mushrooms, green beans, sprouts, and

scallions. Continue to stir-fry until the vegetables are all just

tender-crisp, about 5 to 7 minutes more, adding just enough stock to keep

the bottom of the pan moist.

 

Combine the cooked noodles with the vegetables in a serving bowl, and toss

together. Season with soy sauce and grind in pepper to taste. Serve at once.

 

Calories: 247, Carbohydrate: 40 g, Total Fat: 7 g, Cholesterol: o g,

Protein: 6 g, Sodium: 356 mg

 

 

 

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