Vegetable Lo Mein
Yield
4 servingsPrep
4 minCook
10 minReady
14 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
lo mein noodles
fresh |
* |
| 6 | each |
mushrooms, chinese
soaked in warm water and shredded |
*
|
| 3 | large |
celery stalks
shredded to about 3 inch lengths |
*
|
| 2 | each |
bamboo shoots
sliced and shredded |
*
|
| 1 | cup |
mung bean sprouts
|
|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
stock
and mushroom water |
|
| ½ | teaspoon |
sugar
|
|
| 1 | teaspoon |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
lo mein noodles
fresh |
* |
| 6 | each |
mushrooms, chinese
soaked in warm water and shredded |
*
|
| 3 | large |
celery stalks
shredded to about 3 inch lengths |
*
|
| 2 | each |
bamboo shoots
sliced and shredded |
*
|
| 237 | ml |
mung bean sprouts
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
stock
and mushroom water |
|
| 2.5 | ml |
sugar
|
|
| 5 | ml |
cornstarch
|
|
Directions
Boil noodles in salted water until just done, about 4 minutes.
Drain well and rinse in cold water.
Mix in a little oil to prevent sticking.
Stir-fry mushrooms, celery, bamboo shoots and bean sprouts in oil.
Add salt and broth, oyster sauce and sugar.
Push vegetables up side of the wok and add noodles, stir to warm, then mix in vegetables.
Add a teaspoon of cornstarch mixed with a teaspoon of water if a thicker sauce is desired.
