Vegetable Lo Mein

By devogirl

"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." - Nava Atlas.

calories 314
total fat 8g
protein 6.1g
fiber 6.1g
carbs 51g
chol 0g
sodium 20mg

Ingredients

• 8 ounces Chinese wheat noodles or Japanese noodles (udon, soba, or somen)
• 1 - 1 1/2 tablespoons olive or other vegetable oil
• 1 tablespoon dark sesame oil
• 1 (8-ounce) bag coleslaw vegetables (preferably with carrots included)
• 1 cup sliced brown or white mushrooms
• 1 cup snow peas, trimmed (see Note)
• 3 scallions, cut into 1-inch-long pieces
• Reduced-sodium soy sauce to taste
• Freshly ground black pepper

Preparation

Step 1

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

2. Meanwhile, heat the oil in a stir-fry pan. Add the coleslaw and stir-fry over medium-high heat for 5 minutes. Add the sesame oil, mushrooms or baby corn, snow peas, and scallions.

3. Continue to stir-fry until the vegetables are all just tender-crisp, adding just enough water to keep the bottom of the pan moist, about 5 to 7 minutes more.

4. Combine the cooked noodles with the vegetables in a serving bowl and toss together. Season with soy sauce and pepper to taste. Serve at once.

*Make it a meal: Serve with Orange-Glazed Tofu and Broccoli with raw carrots and red peppers.