Vegetable Lo Mein
"When my family craves Chinese take-out, lo mein is invariably part of the order. It's a fun dish to re-create at home, and has the advantage of being far less oily than its restaurant counterpart." - Nava Atlas.
8 ounces Chinese wheat noodles or Japanese noodles (udon, soba, or somen)
1 1/2 tablespoons olive or other vegetable oil
1 tablespoon dark sesame oil
1 (8-ounce) bag coleslaw vegetables (preferably with carrots included)
1 cup sliced brown or white mushrooms
1 cup snow peas, trimmed (see Note)
3 scallions, cut into 1-inch-long pieces
Reduced-sodium soy sauce to taste
Freshly ground black pepper
- Cook the noodles in plenty of rapidly simmering water until al dente, then drain.
- Meanwhile, heat the oil in a stir-fry pan. Add the coleslaw and stir-fry over medium-high heat for 5 minutes. Add the sesame oil, mushrooms or baby corn, snow peas, and scallions.
- Continue to stir-fry until the vegetables are all just tender-crisp, adding just enough water to keep the bottom of the pan moist, about 5 to 7 minutes more.
- Combine the cooked noodles with the vegetables in a serving bowl and toss together. Season with soy sauce and pepper to taste. Serve at once.
Makes 4 servings.
Note: Cutting the snow peas in half lengthwise adds a nice touch.
Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.