Vegetable Lo Mein

Course : Vegetables
Serves: 4
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4 ounces oriental egg noodles or spaghetti noodles
1 tablespoons peanut or vegetable oil
3 bunches green onions -- finely chopped with tops sliced and reserved
3 cloves garlic
2 teaspoons minced fresh ginger
1/2 stalk celery -- thinly sliced
1 medium zucchini -- cut in thin sticks
2 medium carrots -- peeled and cut into match sticks
1/2 medium sweet red pepper -- thinly sliced
1/4 pound mushrooms -- thinly sliced
1 cup low sodium chicken broth or water -- divided
2 cups small broccoli florets
1/4 pound snow peas
1 tablespoons cornstarch
1/4 teaspoon crushed hot red pepper
1 tablespoons soy sauce or tamari
1 tablespoons tahini -- optional
1 tablespoons peanut butter
1 teaspoon oriental sesame or peanut oil
1/2 teaspoon sugar
1/2 pound firm tofu -- cut into 3/4inch cubed

Preparation / Directions:

Cook noodles as package directs; rinse with cold water, drain and set aside. Meanwhile, in a heavy, 12 inch skillet heat peanut oil over moderately high heat 1 minute. Add onions, garlic and ginger; cook, stirring, 30 seconds. Add celery, zucchini, carrots, sweet red pepper and mushrooms; stir fry 2 minutes longer. Stir in 1/2 cup of broth; cover and simmer 3 minutes. Add broccoli and snow peas; cover and simmer 2 minutes. In a small bowl combine remaining broth with cornstarch, hot pepper, soy sauce, tahini, peanut butter, sesame oil and sugar. Add to skillet; cook, stirring constantly, over moderate heat until thick - about 4 minutes. Add noodles and tofu; cover and simmer 2 minutes or until tofu is heated through. Transfer to a platter, toss gently; sprinkle with green onion tops.

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