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Veggie Lo Mein

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Veggie Lo Mein
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4
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Why bother calling for takeout, when you can have this fresh and flavorful Asian favorite on the table in just 30 minutes?

Ingredients

2
packages (8 oz each) lo mein noodles
2
tablespoons vegetable oil
1
red bell pepper, thinly sliced
1
package (8 oz) sliced fresh mushrooms (about 3 cups)
1
cup fresh sugar snap peas or snow pea pods
4
medium green onions, thinly sliced (1/4 cup)
4
teaspoons finely chopped garlic
2
teaspoons grated gingerroot
1/2
cup soy sauce
1
tablespoon sesame oil

Directions

  • 1 Cook and drain noodles as directed on package; cover to keep warm.
  • 2 In wok or 10-inch skillet, heat vegetable oil over high heat. Add bell pepper, mushrooms, peas and onions; stir-fry 1 minute. Add garlic and gingerroot; stir-fry 2 minutes longer or until veggies just start to soften. Remove from heat.
  • 3 In large bowl, toss noodles and vegetable mixture. Drizzle with soy sauce and sesame oil; toss to coat. Serve immediately.
Tips  

If you can’t find lo mein noodles, substitute Japanese udon noodles or soba (buckwheat) noodles…or, in a pinch, thin spaghetti.

Swap in one or more of your favorite veggies in this dish. Thin green beans, shredded carrots or bean sprouts would work well. If using fresh bean sprouts rather than canned ones, be sure to cook them thoroughly until crisp.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
560
(
Calories from Fat
100
)
Daily Value
Total Fat
11g
17%
(
Saturated Fat
1 1/2g
8%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
2320mg
97%
Potassium
470mg
13%
Total Carbohydrate
97g
32%
(
Dietary Fiber
10g
42%
,
Sugars
4g
)
Protein
17g
Daily Value*:
Vitamin A
25%
25%
Vitamin C
40%
40%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
4 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
6 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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