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

Thursday, October 17, 2013

[MC-AllEthnic-Recipes] Vegetable Lo Mein - Chinese

* Exported from MasterCook *

Vegetable Lo Mein - Chinese

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 20%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces noodles -- (linguini, spaghetti, angel hair, vermicelli, or rice noodles)
1 tablespoon toasted sesame oil
1/4 cup peeled and minced fresh ginger
6 cloves garlic -- pressed or minced
1 teaspoon crushed red pepper flakes -- or to taste
1 medium yellow onion -- sliced into quarter moons
4 cups assorted chopped vegetables -- (carrots, mushrooms, red bell peppers, green beans)
3 tablespoons mirin
3 tablespoons soy sauce -- or to taste
2 cups shredded cabbage
1/2 cup water -- if necessary
1/4 cup thinly sliced green onions
To serve: -- Mung bean sprouts, optional

Cook the noodles according to the instructions on the package. Set aside.

Heat the oil in a large saute pan or wok over medium heat. Add the ginger,
garlic, and crushed red pepper flakes and stir frequently for 1 to 2
minutes, until the garlic starts to brown. Add the onion and stir again
for 2 minutes, until they begin to turn translucent.

Add the chopped vegetables and stir well. Add the mirin and soy sauce,
stir well, and cover for 4 to 5 minutes or until the vegetables are just
soft. Add the cabbage and mix well to coat with the juices. You may have
to add some water during stir-frying to keep the veggies from sticking to
the pan.

Add the cooked noodles and stir well, adding water if necessary to keep
the adding
noodles from sticking to the pan. When the noodles are evenly coated,
remove from the heat, sprinkle with green onions and mung bean sprouts, if
using, and serve hot.

Serves 6

Whereas chow mein means "fried noodles," lo meln literally means "tossed
noodles." Egg noodles are the traditional choice, but rice and wheat-flour
noodles are commonly substituted. Linguini and fettuccine are great if you
want a thicker noodle. Rice noodles and bean thread noodles (or
vermicelli) work best when you desire a thinner noodle. As with Chow Mein
(page 120), be sure not to overcook the noodles or they will fall apart
when you stir-fry them with the vegetables.

Cuisine:
"Chinese"
Source:
"The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
Murray, 2010"
S(Formatted by Chupa Babi):
"Sept 2013"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 227 Calories; 4g Fat (16.8%
calories from fat); 8g Protein; 39g Carbohydrate; 4g Dietary Fiber; 36mg
Cholesterol; 531mg Sodium. Exchanges: 2 Grain(Starch); 2 Vegetable; 1
Fat.

Nutr. Assoc. : 0 0 0 0 0 0 2237 0 0 0 0 0 0