Szechuan Vegetable Lo Mein
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Szechuan Vegetable Lo Mein
Prep and Cook Time 20 minutes
YIELD Makes 4 servings
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INGREDIENTS
| 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 |
PREPARATION:
- 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.
Note
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.
This recipe appears in:
Chinese
NUTRITIONAL INFORMATION:
| Sodium | 1,517 mg |
| Protein | 7 g |
| Fiber | 2 g |
| Carbohydrate | 41 g |
| Cholesterol | 28 mg |
| Total Fat | 10 g |
| Calories | 274 |
DIETARY EXCHANGE:
| Fat | 2 |
| Vegetable | 2 |
| Starch | 2 |
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