Vegetable Lomein
Pasta is always a hit with kids and lomein is no different. Teaching
children to eat with chopsticks is great fun and opens the door to
discussion of other cultures. For protein, tofu, chicken, or pork make
good additions to this dish.
Yield: Eight servings
|
| Ingredients |
| 3/4 lb |
lomein noodles |
| 1 cup |
carrot, julienned |
| 1 cup |
celery, thinly sliced |
| 1 cup |
red onion, thinly sliced |
| 3/4 cup |
bean sprouts |
| 1-1/2 Tbsp |
fresh ginger, minced |
| 1-1/2 Tbsp |
garlic, minced |
| 1/3 cup |
scallions, sliced |
| 2-1/2 tsp |
soy sauce |
2 Tbsp +
3/4 tsp |
hoisin sauce |
| 3 Tbsp |
fresh cilantro, chopped |
| |
sesame oil as needed |
|
| Nutrition Facts |
| Total Calories |
172 |
| Calories from Fat |
8 |
| Total Fat |
1g |
| Saturated Fat |
0g |
Cholesterol
|
0mg |
| Sodium |
1158mg |
| Carbohydrates |
35g |
| Fiber |
1g |
| Sugar |
2g |
| Protein |
7g |
|
- Cook the lomein noodles in salted water. Cool. Toss lightly with
sesame oil to prevent sticking.
- Combine the hoisin and soy sauces and
mix well.
- In a wok or a large frying pan heat some canola oil and
quickly sauté the ginger, garlic, and scallions until they
release aroma, then add the carrots, celery, and red onions and briefly
sauté before adding the bean sprouts.
- In another, smaller frying pan heat some more canola oil and
sauté the noodles. When they are hot and look pan-fried combine
them with the other sautéed ingredients. Coat stir-fried ingredients
with soy/hoisin mixture. Finish with the chopped cilantro and serve.
|
