Szechuan Vegetable Lo Mein
by the Editors of Easy Home Cooking Magazine
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Szechuan Vegetable Lo Mein
Szechuan Vegetable Lo Mein
Prep and Cook Time: 20 minutes
Yield: Makes 4 servings
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:
1.
Combine broth, garlic, ginger and red pepper flakes in large deep skillet. Cover and bring to a boil over high heat.
2.
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.
3.
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.
Nutritional Information:
| Serving Size: | |
| 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 |
This recipe appears in: Chinese