Stir-Fried Lo Mein with Shredded Vegetables

25 mins

• 1 Tbsp. safflower oil
• 1 tsp. garlic, minced
• 1/2 tsp. fresh ginger (optional)
• 2 cups cabbage, shredded
• 1 cup scallions, cut in long slivers
• 2 cups zucchini, cut into 1/4-inch diagonal slices, then slivered into matchsticks
• 1 cup snow peas, shredded
• 2 cups asparagus or broccoli, cut into 1-inch diagonals or thin florets
• 3 Tbsp. safflower oil
• 4 cups cold cooked noodles (buckwheat soba, jinenjo noodles, De Cecco whole-wheat spaghetti, or any other whole-wheat or vegetable noodle)

If using broccoli, presteam for 4 minutes. Heat wok for several minutes while preparing vegetables. Add 1 Tbsp. oil and swirl in wok to coat sides. Add garlic and ginger and immediately add all vegetables. Stir-fry in hot oil, adding 1-2 Tbsp. of water if necessary to keep vegetables from scorching. Stir-fry until vegetables turn bright green (just a few minutes), then turn them out on large platter. Wash wok and replace over medium-high heat.

Sauce:

• 1 Tbsp. tofu sauce or tamari
• 1 tsp. fresh lemon juice or dry sherry
• 1 Tbsp. roasted sesame oil
• 2 Tbsp. Hain barbecue sauce or Chinese bean or peanut sauce
• 1 tsp. honey
• 1 tsp. hot curry paste (optional) or 1/2 tsp. curry powder

In small bowl, combine all ingredients. Mix well, and set aside.

Heat 3 Tbsp. oil in hot wok. Add noodles, and stir-fry until warm. Add vegetables and sauce. Toss to combine well. Turn out on large platter.

Serves 2

Recipe via Fit For Life