Instant Vegetable Lo Mein
This nearly-instant dish is fun to eat with chopsticks. In China and Japan, long noodles in broth are “slurped” (yes, this is considered proper table manners); then, the broth is eaten with a spoon. Look for Japanese-style frozen vegetables where other frozen vegetable medleys are shelved in well-stocked supermarkets.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Cook the noodles according to package directions (fresh noodles cook very quickly, usually in 2 to 3 minutes) and drain.
Step 2
While the water is coming to a simmer for the noodles, steam the vegetables in a small amount of water in a wok or stir-fry pan, covered, until done to your liking, then drain and return to the wok.
Step 3
Add the cooked noodles, broth, and ginger to the wok and stir together. Cook over medium-high heat just until heated through.
Step 4
Serve in shallow bowls, including some broth in each serving. Pass around teriyaki sauce to season the noodles as desired.
Menu
Step 5
Instant Vegetable Lo Mein (this page)
Step 6
Sweet and Savory Sautéed or Baked Tofu (page 135)*
Step 7
Crisp raw vegetables of your choice
Notes
Step 8
*Use the baked option with this menu so you can concentrate on the stovetop activities.
Step 9
Prepare the tofu dish first and bake it while preparing the lo mein recipe.
nutrition information
Step 10
Calories: 267
Step 11
Total Fat: 3g
Step 12
Protein: 13g
Step 13
Carbohydrate: 47g
Step 14
Cholesterol: 0mg
Step 15
Sodium: 385mg
