Fast Lane Chow Mein

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Per 1-cup serving

Calories: 90
Fat: 0.6 g
Saturated Fat: 0.1 g
Calories from Fat: 5.7%
Cholesterol: 0 mg
Protein: 3.6 g
Carbohydrates: 17.6 g
Sugar: 1.2 g
Fiber: 1.6 g
Sodium: 397 mg
Calcium: 27 mg
Iron: 1 mg
Vitamin C: 5.8 mg
Beta Carotene: 363 mcg
Vitamin E: 0.1 mg
Source: Healthy Eating for Life for Children by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.

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Ingredients

  • 1 1/2 cups water, divided
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 celery stalk, thinly sliced
  • 1 cup sliced mushrooms (about 1/4 pound)
  • 1/2 cup thinly sliced green cabbage
  • 1 cup chopped bok choy or broccoli florets
  • 2 packages vegetarian ramen soup

Preparation

Step 1

Heat 1/2 cup of water in a large pot. Add onion and garlic and cook until onion is soft, about 5 minutes.

Add celery, mushrooms, cabbage, and bok choy or broccoli.

Break ramen noodles into pieces and add to vegetables along with one of the ramen seasoning packets and remaining 1 cup of water. Stir to mix, then cover and cook over medium-high heat until vegetables and noodles are tender, 5 to 7 minutes. Stir occasionally and add a bit more water if mixture begins to stick.

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