Mixed Vegetable Lo Mein
2 min readThis is an eye-catching, palate-pleasing dish to serve company—try to use fresh, eggless lo mein noodles, available in the refrigerated or frozen food sections of Asian markets, sometimes labeled ―plain noodles,‖ if possible. The heat can be toned down by reducing the amount of hot oil—or eliminating it entirely. Coarsely chopped Napa or green cabbage can replace the bok choy, if desired.
MAKES 4 SERVINGS
1 tablespoon peanut oil
1 tablespoon chopped fresh ginger
3 large cloves garlic, finely chopped
4 ounces fresh shiitake, cremini, or cultivated white mushrooms, stemmed, thinly sliced
1 medium red bell pepper (about 6 ounces), thinly sliced
2 cups coarsely shredded bok choy (about 4 ounces/2 Shanghai bok choy)
4 ounces snow peas, trimmed
1⁄2 cup low-sodium vegetable broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons plain rice vinegar
1 to 2 teaspoons Chinese hot oil, or to taste
1 tablespoon toasted (dark) sesame oil
8 ounces lo mein or other thin egg-free Chinese noodles, cooked according to package directions until al dente, drained
1⁄2 tablespoon dark soy sauce
1⁄4 cup chopped roasted peanuts or cashews (optional)
In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the ginger and garlic and cook, stirring constantly, 30 seconds. Add mushrooms, bell pepper, and bok choy; cook, stirring often, until softened, about 3 minutes. Add snow peas, broth, soy sauce, vinegar, and hot oil; cook, stirring often, until vegetables are crisp-tender, 3 to 4 minutes. Add sesame oil and stir quickly to combine. Add noodles and cook, tossing and stirring constantly, until heated through, 1 to 2 minutes. Remove from heat and add the dark soy sauce, tossing well to thoroughly coat all the noodles (they will darken). Serve at once, sprinkled with the peanuts, if using.
{PER SERVING} Calories 333 • Protein 12g • Total Fat 9g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 52g • Dietary Fiber 4g • Sodium 470mg
