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!
Vegetable Lo Mein
Quick and healthy Chinese vegetable and noodle dish.
- 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
- Rinse the noodles in water and cook according to the package directions. Drain and set aside.
- Mix the soy sauce, sugar, oyster sauce, sesame oil and white pepper in a small bowl. Set aside.
- Whisk the two eggs with a dash of soy sauce, sesame oil and a pinch of black pepper in a small bowl.
- 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.
- Turn the heat up to high, add a little more safflower oil and cook the garlic for about a minute.
- Add the mushrooms, carrots and water chestnuts and cook for 30 seconds.
- Pour in the mirin and add the cabbage. Stir-fry for another 30 seconds.
- Add the noodles and stir it into the vegetables. Cook for 1 minute.
- Add the sauce mixture and stir for 30 seconds.
- Add the tofu, egg, snow peas, bean sprouts and scallions. Mix well for about 2 more minutes.
- 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.
March 18, 2019