Vegetable Lo Mein

 

Mid-March and it is like spring here in the SF Bay area! I am really loving the weather since we have had a very rainy winter here, yes, we needed it, but I am really over it by now. Since it is so warm and beautiful I started to plan a salad for dinner, but then I decided a vegetable stir fry dish is similar, lots of fresh vegetables, but more likely to be accepted by my teen.  I made this last week with shrimp, like the original recipe was written, but today I feel like something vegetarian, maybe because we celebrated my son’s birthday yesterday and had a very meat and pasta-centric dinner out? Thank you The Woks of Life for the recipe, it is delicious! I made a few changes, such as doubling the sauce, using shirataki noodles  instead of traditional lo mein noodles, and lastly adding more vegetables, 2 eggs and some tofu. If shirataki noodles are not your thing, and I am still learning about them, then use lo mein noodles or whatever noodles taste good to you. Enjoy!

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Vegetable Lo Mein

  • Servings: 4
  • Difficulty: easy
  • Print

Quick and healthy Chinese vegetable and noodle dish.

Credit: Shrimp Lo Mein Just Like Chinese Takeout by The Woks of Life

Ingredients

  • 2 – 7ounce packages of shirataki konjac pasta (I used Miracle Noodle brand that I bought at Whole Foods)
  • 3 Tablespoons low sodium soy sauce
  • 1 teaspoon palm sugar (or whatever you prefer)
  • 2 Tablespoons oyster sauce
  • 1 teaspoon sesame oil
  • pinch of white pepper
  • oil of choice for cooking (a neutral oil is best, like safflower oil)
  • 2 eggs
  • 2 cloves of garlic, minced
  • 8 ounces shiitake mushrooms, sliced
  • 1 large carrot, julienned
  • 1 small can of water chestnuts, sliced
  • 1 Tablespoon Mirin
  • 3 cups shredded napa cabbage
  • 8 ounces extra firm high protein tofu, cut into small cubes
  • 1 cup snow peas, trimmed
  • 1 cup fresh mung bean sprouts
  • 2 scallions, split and cut into 2-inch long pieces

Procedure

  1. Rinse the noodles in water and cook according to the package directions. Drain and set aside.
  2. Mix the soy sauce, sugar, oyster sauce, sesame oil and white pepper in a small bowl. Set aside.
  3. Whisk the two eggs with a dash of soy sauce, sesame oil and a pinch of black pepper in a small bowl.
  4. Heat a wok or large skillet over medium-high heat. Add a bit of oil to pan and spread. When oil is hot add the egg and cook. I like to make it a flat omelet and then slice it into long strips. Set the egg aside.
  5. Turn the heat up to high, add a little more safflower oil and cook the garlic for about a minute.
  6. Add the mushrooms, carrots and water chestnuts and cook for 30 seconds.
  7. Pour in the mirin and add the cabbage. Stir-fry for another 30 seconds.
  8. Add the noodles and stir it into the vegetables. Cook for 1 minute.
  9. Add the sauce mixture and stir for 30 seconds.
  10. Add the tofu, egg, snow peas, bean sprouts and scallions. Mix well for about 2 more minutes.
  11. Serve in bowls. Good with a little chile sauce!

Note: You can make a chile sauce with a mixture of 1 Tablespoon each of Chinese chile sauce, hot water, rice vinegar and 1/2 teaspoon of sugar. Stir until sugar dissolves.

https://healthyseasonalcooking.wordpress.com

March 18, 2019

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Shirataki noodles
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sauce on the right and the eggs with soy sauce and sesame oil

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Cooking the vegetables

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