Lo Mein
This recipe is vegetarian, but you can easily add sliced chicken or pork loin for a meatier dish. Lo Mein noodles are available in the Asian section of most grocery stores. Serves 4.
8 ounces whole-wheat spaghetti or lo mein noodles
⅓ cup reduced-sodium soy sauce
3 tablespoons rice vinegar
2 teaspoons cornstarch
¾ teaspoon sugar
2 tablespoons canola oil
1 cup snap peas, trimmed and cut in half
1 cup asparagus, trimmed and chopped into bite size pieces
3 cloves garlic, minced
3-4 scallions, sliced
Directions
1. Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain.
2. Combine soy sauce, rice vinegar, cornstarch and sugar in a small bowl.
3. Heat oil in a large nonstick skillet over medium-high heat. Add snap peas and cook, stirring frequently, until beginning to soften, about 2 minutes Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir the soy sauce mixture, pour into the pan and cook, stirring, until thickened, 30 seconds to 1 minute. Remove from the heat. Add the pasta to the pan and toss to coat with the sauce. Serve topped with scallions.
Comments are not available on this story.
Send questions/comments to the editors.
