Szechuan Vegetable Lo Mein
Prep and Cook Time 20 minutes
Makes 4 servings
|2||cans (about 14 ounces each) vegetable or chicken broth|
|2||teaspoons minced garlic|
|1||teaspoon minced fresh ginger|
|1/4||teaspoon red pepper flakes|
|1||package (16 ounces) frozen vegetable medley, such as broccoli, carrots, water chestnuts and red bell peppers|
|1||package (5 ounces) Asian curly noodles or 5 ounces angel hair pasta, broken in half|
|3||tablespoons soy sauce|
|1||tablespoon dark sesame oil|
|1/4||cup thinly sliced green onion tops|
- Combine broth, garlic, ginger and red pepper flakes in large deep skillet. Cover and bring to a boil over high heat.
- Add vegetables and noodles to skillet; cover and return to a boil. Reduce heat to medium-low; simmer, uncovered, 5 to 6 minutes or until noodles and vegetables are tender, stirring occasionally.
- Stir soy sauce and sesame oil into broth mixture; cook 3 minutes. Stir in green onions; ladle into bowls.
For a heartier, protein-packed main dish, add 1 package (10-1/2 ounces) extra-firm tofu, cut into 3/4-inch pieces, to the broth mixture with the soy sauce and sesame oil.
|Total Fat||10 g|
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