Real African Dishes: [MC-AllEthnic-Recipes] Whole Foods Vegetable Lo Mein

Saturday, June 5, 2010

[MC-AllEthnic-Recipes] Whole Foods Vegetable Lo Mein

* Exported from MasterCook *

Whole Foods Vegetable Lo Mein

Recipe By :Lunch Lessons: Changing the Way We Feed our Children by Chef Ann Cooper
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 20%)
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound lo mein noodles -- or whole wheat spaghetti
Sesame oil -- (start with a small amount)
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons canola oil
2 tablespoons minced fresh ginger
4 1/2 teaspoons minced garlic -- (about 3 cloves)
1/3 cup sliced scallions -- (green onions)
1 cup julienne carrot -- (2 large)
1 cup thinly sliced celery -- (1-2 stalks)
1 cup thinly sliced red onion -- (1 medium)
3/4 cup fresh bean sprouts
3 tablespoons chopped fresh cilantro

Cook the lo mein noodles in boiling salted water until al dente. Cool.
Toss lightly with sesame oil to prevent sticking.

Combine the hoisin and soy sauces in a small bowl and mix well.

In a wok or a large skillet heat 1 tablespoon canola oil and quickly sauté
the ginger, garlic and scallions until they release aroma, then add the
carrots, celery and red onions and briefly sauté before adding the bean
sprouts, about 2 minutes.

In a separate medium skillet, heat 1 tablespoon canola oil and sauté the
noodles. When they are hot and look pan-fried or lightly browned, add them
to the other sautéed ingredients in the large pan. Add the soy-hoisin
mixture and stir to coat. Sprinkle with the chopped cilantro and serve.

Serves 8

Pasta is always a hit with kids and lomein is no different. Teaching
children to eat with chopsticks is great fun and opens the door to
discussion of other cultures. For protein, tofu, [whiteFavorite] make good
additions to this dish.

ChupaNote: Add 1/2 teaspoon red pepper flakes (or more to taste) to the
oil and aromatics. I replaced the sprouts with thinly sliced bok choy and
added 1/2 cup thawed frozen peas and 1 small red bell pepper, julienned.

Cuisine:
"Asian"
Source:
"WholeFoods Market"
S(Formatted by Chupa Babi):
"May 2010"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 224 Calories; 4g Fat (15.0%
calories from fat); 5g Protein; 43g Carbohydrate; 2g Dietary Fiber; trace
Cholesterol; 408mg Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 1/2
Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 20024 20195 927181 96 0