Whole-grain noodles, stir-fry vegetables, and a light, slightly sweet sauce make this Vegetable Lo Mein a satisfying meal you’ll come back to again and again.
- 1 cup - water
- 2 Tbs - cornstarch
- 2 Tbs - tamari soy sauce, reduced sodium
- 1 1/2 Tbs - maple syrup
- 1/2 tsp - finely grated fresh ginger root
- Veggies and Noodles
- 1 16 oz pkg - whole wheat spaghetti or whole wheat udon noodles
- 2 medium - scallions, thinly sliced
- 2 medium - celery stalks, sliced thinly and diagonally
- 1 8 oz pkg - mushrooms, cleaned and sliced
- 1 8 oz pkg - fresh bean sprouts
- 1 medium - red, orange, or yellow bell pepper, chopped
- 2 medium - carrots, peeled and sliced diagonally and thinly
- 1 6 oz pkg - snow peas, fresh or frozen
- Whisk together the water, corn starch, tamari, maple syrup, and ginger root to dissolve the corn starch. Set aside.
- Cook the pasta as directed on the package. Rinse, drain and set aside.
- While the pasta is cooking, sauté the green onion, celery, mushrooms, sprouts, red pepper, carrots, and snow peas in a large skillet, or wok, over medium heat until the vegetables are crisp-tender. Add a little water or vegetable broth as needed to prevent sticking.
- Add the cornstarch mixture and stir continually until the broth thickens, about 30 seconds. Add the cooked noodles and simmer another 1-2 minutes until the noodles are hot and coated with sauce.
- As of this writing, I know that Eden Foods makes a whole grain udon noodle (http://www.edenfoods.com).
- A microplane makes quick work of grating fresh ginger. It's one of those tools that I don't use often, but when I do, I'm glad I have it. They're inexpensive, so pick one up at your local cookware store or online.
- You don't need to peel the ginger before grating.
Nutrition (per serving): 456 calories, 78% calories from carbohydrates, 15% calories from protein, 7% calories from fat, 15.8g fiber.