Vegetable Lo Mein

This recipe was very good and pretty easy once you get past the chopping.  I looked everywhere for some good, fresh lo mein noodles (I had some over the summer at the Farmer's Market and have been thinking about them for some time now), but I was unable to find any.  I went to the Super China Market on 90th and about 100 west (right next to the liquor store) to see if they had any.  They did not, but I picked up a huge box of these noodles on recommendation of one of the woman working there. 


They were very good.  They had just enough stick to be able to eat with the chopsticks that we picked up while at the China Market (I have a few chopstick trainers for my kids that I got at Noodle & Co.).  Enjoy! 

Vegetable Lo Mein

Serves 8

This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children. Pasta is always a hit with kids and lomein is no different. Teaching children to eat with chopsticks is great fun and opens the door to discussion of other cultures. For protein, tofu, chicken, or pork make good additions to this dish.

Ingredients

3/4 pound lo mein noodles or whole wheat spaghetti
Sesame oil (start with a small amount)
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons canola oil
2 tablespoons minced fresh ginger
4 1/2 teaspoons minced garlic (about 3 cloves)
1/3 cup sliced scallions (green onions)
1 cup julienne carrot (2 large)
1 cup thinly sliced celery (1-2 stalks)
1 cup thinly sliced red onion (1 medium)
3/4 cup fresh bean sprouts
3 tablespoons chopped fresh cilantro

Method

Cook the lo mein noodles in boiling salted water until al dente. Cool. Toss lightly with sesame oil to prevent sticking.

Combine the hoisin and soy sauces in a small bowl and mix well.

In a wok or a large skillet heat 1 tablespoon canola oil and quickly sauté the ginger, garlic and scallions until they release aroma, then add the carrots, celery and red onions and briefly sauté before adding the bean sprouts, about 2 minutes.

In a separate medium skillet, heat 1 tablespoon canola oil and sauté the noodles. When they are hot and look pan-fried or lightly browned, add them to the other sautéed ingredients in the large pan. Add the soy-hoisin mixture and stir to coat. Sprinkle with the chopped cilantro and serve.

Nutrition

As provided in Lunch Lessons: Changing the Way We Feed our Children Per serving: 188 calories (5 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 739mg sodium, 43g total carbohydrate (2g dietary fiber, 41g sugar), 8g protein


For a little amusement, read the instructions printed on the box.  My favorite is number 3.