You can stir up a colorful noodle/veggie meal in a flash with this lo mein dish. I chose the vegetables for their variety of flavors, colors and textures.
Most supermarkets sell fresh Chinese noodles in the refrigerated section of the produce department. Dried Chinese noodles can be found in the Chinese food section of the market. Either type works fine. If authentic noodles are difficult to find, use thin spaghettini or angel hair pasta.
Helpful hints:
- Make sure your wok or skillet is very hot before you start to cook.
- Arrange all of the ingredients on a chopping board or plate in order of cooking so you won't have to refer to the recipe as you cook.
- Five-spice powder is an aromatic mixture of five ground spices, usually consisting of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns.
Countdown
- Place a pot of water for noodles on to boil.
- Mix sauce ingredients together.
- Wash and cut vegetables.
- Cook noodles.
- Stir-fry vegetables and noodles.
Shopping list:
To buy: 1/4 pound dried or fresh Chinese noodles, 1 bottle hoisin sauce, 1 jar ground five-spice powder, 1 small piece fresh ginger, 1 bottle sesame oil, 1/4 pound fresh snow peas, 1/4 pound fresh bean sprouts, 1/4 pound mushrooms, 1 small bunch carrots, 1 small container fat-free, low-sodium vegetable broth and 1 small bunch celery.
Staples: cornstarch, cayenne pepper, onion, garlic and low salt soy sauce.
Vegetable Lo Mein
Recipe by Linda Gassenheimer
1/4 pound dried or fresh Chinese noodles
1/4 cup fat free, low-salt vegetable broth
2 tablespoons water
2 tablespoons hoisin sauce
1 tablespoon cornstarch
1/2 teaspoon cayenne pepper
1 teaspoon ground five-spice powder
2 tablespoons sesame oil (divided use)
1 small onion, sliced (1 1/2 cups)
2 carrots sliced (1 cup)
2 celery stalks, sliced (1 cup)
3 medium cloves garlic, crushed
1 tablespoon chopped fresh ginger
1/4 pound fresh snow peas (1 1/2 cups)
1/4 pound fresh bean sprouts (1 1/2 cups)
1/4 pound mushrooms (1 1/2 cups)
Low-salt soy sauce
Bring a large pot of water to a boil and add noodles. Boil 2 to 3 minutes and drain. While water boils, prepare sauce and vegetables. Mix vegetable broth, water, hoisin sauce, cornstarch, cayenne pepper and five-spice powder together in a small bowl. Heat 1 tablespoon sesame oil in a wok or skillet over high heat. Add onion and stir-fry 1 minute. Add carrots and celery. Cook 2 minutes. Add garlic, ginger, snow peas, bean sprouts and mushrooms. Toss another minute and add drained noodles. Stir-fry 2 to 3 minutes, stirring constantly to mix noodles and vegetables. Push the ingredients to the sides of the wok, making a hole in the center. Add sauce in the hole and bring the ingredients together. Stir-fry 2 more minutes. Add remaining 1 tablespoon sesame oil. Toss to blend well and serve with soy sauce at the table.
Yield 2 servings.
Per serving: 529 calories (30 percent from fat), 17.6 g fat (2.9 g saturated, 6.4 g monounsaturated), 48 mg cholesterol, 17.2 g protein, 80 g carbohydrates, 9.9 g fiber, 646 mg sodium.
