Chicken Lo Mein (Vegetarian)

By Hklbrries

"Probably every Chinese cook has his or her own version of this Cantonese staple, but this vegetarian version gets an added flavor boost with mushroom broth and sesame oil. Offer steamed dumplings to start, and, in typical Chinese fashion, several cut-up oranges and fortune cookies to end the meal.

Ingredients

• 8 oz. fresh Chinese egg noodles or fresh spaghetti
• 2 tbsp vegetable oil
• 8 ounces sliced mushrooms
• 1 (6 ounce) package soy "chicken" strips
• 1 green bell pepper, seeded and thinly sliced lengthwise
• 1 cup mushroom broth
• 1 tbsp cornstarch
• 1 tbsp shredded fresh ginger
• 1 tbsp minced garlic
• 1 tbsp low-sodium soy sauce
• 2 tsp granulated sugar
• Drizzle of sesame oil for garnish

Details

Servings 2
Adapted from vegetariantimes.com

Preparation

Step 1

Cook the noodles in boiling water according to package directions. Remove from the heat, drain, rinse under cold water and set aside.

Heat the oil in a large skillet or wok over medium to medium-high heat. Stir-fry the mushrooms and the "chicken" strips for 2 minutes, or until the strips start to brown. Remove "chicken" from wok, and set aside. Add the bell pepper, and stir-fry for 2 to 3 minutes, or until the pepper starts to wilt.

Whisk together the broth, cornstarch, ginger, garlic, soy sauce and sugar, and stir into the wok. Add the "chicken" back to the wok, and continue cooking and stirring for about 8 minutes more, or until the mixture thickens. Stir in the noodles, and cook until heated through. Remove from the heat, drizzle with the sesame oil and serve immediately.

Nutrition Information:
Per serving
530 calories
26 g protein
25 g total fat (2.5 g saturated fat)
53 g carbohydrates
35 mg cholesterol
420 mg sodium
7 g fiber
11 g sugar