Vegetarian Lo Mein
"This recipe is adapted from one in the Joslin Diabetes Center Cook Book. The vegetarian "chicken" broth mix is available from Whole Foods Market and some health stores."
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 6 ounces Chinese egg noodles, uncooked
- 1 cup snow peas
- 1⁄4 teaspoon dark sesame oil
- 1 tablespoon canola oil
- 7 ounces firm tofu, cut in 1/2 inch cubes
- 1 small onion, thinly sliced
- 1 cup bok choy, thinly sliced
- 1⁄2 cup carrot, shredded
- 4 fresh mushrooms, thinly sliced
- 1 cup bean sprouts
- 1⁄4 cup chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon low sodium soy sauce
directions
- In a wok or large skillet, stir fry the tofu cubes, set aside.
- Cook the Chinese egg noodles according to package directions, but add the snow peas about one minute before the cooking time is done.
- Drain the noodles and snow peas, toss with the sesame oil and keep warm.
- Heat the wok, add oil and add onion, bok choy, carrot and mushroom; and stir fry for a few minutes until hot.
- Add chicken broth, oyster-flavored sauce and soy sauce.
- Add noodles and snow peas, and stir-fry until heated through.
- Add bean sprouts, and and tofu cubes and stir-fry until heated.
- Makes 2 large servings.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
