I got a phone call last night at dinner time from a friend looking for my Lo Mein recipe, so that prompted me to want to share it today. I LOVE to make this for lunch or dinner because it really comes together SO FAST and it is ALWAYS a hit! Lo mein from your local take-out restaurant is not exactly "good" for you, but it is so yummy. I make it at home to save money, time and my health! I add tofu to my lo mein, but PLEASE do not omit this. Give it a try before you run and hide from it. I slice my tofu into thin, small pieces so that when I brown it up in the peanut oil, it gets a real crispy texture. I do not like my tofu mushy, so this recipe doesn't call for mushy tofu. Tofu adopts whatever flavors you are cooking with so it really is yummy. Tofu is LOADED with nutrients like iron, calcium, B vitamins and potassium.
Veggie Lo Mein
Ingredients:
12 ounces egg free Chinese noodles, linguine, lo mein noodles or other asian style noodles
2 tsp toasted sesame oil
2 TBL peanut oil
8 ounces extra firm tofu, drained and cut into 1/2 inch dice
4 scallions chopped (I use onion if I don't have these)
2 1/2 cups shredded napa cabbage or bok choy (omit if you don't have this)
12 ounces egg free Chinese noodles, linguine, lo mein noodles or other asian style noodles
2 tsp toasted sesame oil
2 TBL peanut oil
8 ounces extra firm tofu, drained and cut into 1/2 inch dice
4 scallions chopped (I use onion if I don't have these)
2 1/2 cups shredded napa cabbage or bok choy (omit if you don't have this)
1 small carrot shredded
1/2 cup red pepper, diced
1 1/2 cups snow peas, strings removed (I use frozen peas and add them near the end most times)
1 garlic clove pressed
2 tsp peeled and minced fresh ginger
3 TBL low sodium tamari or other soy sauce
Directions:
1. Cook the noodles according to directions. Drain and add the seasame oil and toss to coat evenly. Set aside
2. Heat 1 TBL of the peanut oil in a large skillet or wok over medium-high heat. Add the tofu and stir fry until golden brown on all sides. Remove from skillet and set aside.
3. Reheat the skillet over medium-high heat with the remaining 1 TBL of peanut oil. Add the scallions and cabbage and stir fry for 1 minute to soften slightly. Add the carrot, snow peas, garlic and ginger and stir fry for 1 minute. Add 1 TBL of the tamari and stir fry until the veggies are tender, about 3 minutes. Add the noodles, tofu and remaining 2 TBL of tamari, tossing to combine. Serve hot.
This recipe is AMAZING. I just throw in whatever veggies I have on hand even if they aren't on the ingredient list and it turns out fabulous every time.
ENJOY!
1 1/2 cups snow peas, strings removed (I use frozen peas and add them near the end most times)
1 garlic clove pressed
2 tsp peeled and minced fresh ginger
3 TBL low sodium tamari or other soy sauce
Directions:
1. Cook the noodles according to directions. Drain and add the seasame oil and toss to coat evenly. Set aside
2. Heat 1 TBL of the peanut oil in a large skillet or wok over medium-high heat. Add the tofu and stir fry until golden brown on all sides. Remove from skillet and set aside.
3. Reheat the skillet over medium-high heat with the remaining 1 TBL of peanut oil. Add the scallions and cabbage and stir fry for 1 minute to soften slightly. Add the carrot, snow peas, garlic and ginger and stir fry for 1 minute. Add 1 TBL of the tamari and stir fry until the veggies are tender, about 3 minutes. Add the noodles, tofu and remaining 2 TBL of tamari, tossing to combine. Serve hot.
This recipe is AMAZING. I just throw in whatever veggies I have on hand even if they aren't on the ingredient list and it turns out fabulous every time.
ENJOY!
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