Veggie Lo-Mein

I love making stir fries. I like to have fresh veggies on hand and cook up some ramen noodles to toss with an impromptu sauce. I keep a variety of soy sauces (low sodium has become may favorite lately,) rice wine vinegar, ginger juice, sambal oleck chili paste, ginger garlic sauce, curry pastes and broths necessary to make a quick, tasty sauce. I also really enjoy adding natural peanut butter and melting it into the sauce to make it peanutty, especially if I make it extra spicy!

I found this recipe on Pinterest (of course, original recipe here) and I thought it looked yummy and I decided to try it. I hadn't really used spaghetti noodles before and I find that I like the way they soak up the flavor of the sauce. I usually boil some ramen noodles and that is always really tasty too! This recipe calls for tofu (which I really enjoy) but you could also use chicken. I used firm tofu because I have found that I like the texture better, but it is a bit more delicate than the extra firm. Make sure you press it before frying it, I used paper towels between two plates to soak up the excess water that keeps it from browning well. I skipped tossing the tofu with the soy sauce because it really didn't need it, and I added carrots to mine for color.

Veggie Lo-mein

Serves 2-4

Salt (for water)
8 ounces each: broccoli crowns, cut into small florets, and sliced mushrooms
1/2 box (8 ounces) spaghetti
7 to 8 ounces drained extra-firm tofu (1/2 package), cut into bite-size chunks
1 tablespoon low-sodium soy sauce
1 recipe Lo Mein Sauce (see below)
2 tablespoons vegetable oil
1 medium-large onion, halved from pole to pole, each half cut into sixths
1 tablespoon each: fresh garlic and ginger

Bring 2 quarts of water and a generous sprinkling of salt to boil in large pot. Add broccoli; cook until crisp-tender, about 2 minutes. Transfer to a plate with a slotted spoon. Add spaghetti, cook, stirring frequently, until just tender; drain and set aside.

Toss tofu with soy. Mix Lo Mein Sauce.

Lo Mein Sauce

Mix 1/4 cup each low-sodium vegetable broth and low-sodium soy sauce, 2 teaspoons each rice vinegar and toasted sesame oil, (I used peanut oil because I didn't have sesame) and 1 teaspoon each hot red pepper flakes and sugar. (I used brown sugar, and added a little chili paste and some sriracha!)

Meanwhile, turn on vent fan and heat a 12-inch nonstick skillet over high heat until very hot. Add 1 tablespoon of oil and the onion; stir-fry until crisp and spotty brown, about 1 minute. Add mushrooms; stir-fry until just cooked, about 2 minutes. Add tofu; stir-fry until lightly browned, about 1 minute longer. Add broccoli; cook until heated through, about 1 minute. Add garlic and ginger; stir-fry until fragrant, about 30 seconds.

Transfer to a plate and add remaining 1 tablespoon of oil to the empty skillet; heat until shimmering. Add spaghetti; stir-fry until heated through, about 2 minutes.

Return meat/vegetable mixture to pan, along with Lo Mein sauce; stir-fry to combine.

Serve immediately.

There are SO many ways to make tasty, easy stir fries with fresh veggies! Experiment to find what you and your family enjoy!


Anonymous said...
October 18, 2011 at 9:09 AM

This looks DELICIOUS!

I starred it in my reader so I remember to buy all of the ingredients necessary for delicious sauces. I think that noodles are such a wonderful way to trick myself into eating vegetables.

Princess Sara said...
October 18, 2011 at 9:29 AM

I agree! Noodles are pretty much the best thing every. :)

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