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Lo Mein, Vegetable II (P, TNT)
Source: Unknown
Serves: 6 (amounts in parentheses serve 2)

1 1-pound (9 ounces) package of fresh Chinese lo mein noodles
2 teaspoons canola oil
1 (1/2) teaspoon sesame oil
1 large garlic clove, minced
1" (1/2) chunk fresh ginger root, peeled and minced
1 (1/2) medium onion, roughly chopped
1 (1/2) cup coarsely shredded carrots
1-1/2 (3/4) cups coarsely shredded peeled zucchini (chopped zucchini sticks less than grated zucchini)
4 (2) scallions, trimmed and sliced into 1" lengths
Soy sauce to taste
White pepper to taste

Bring a large pot of water to boil and add the lo mein noodles, cooking until lightly tender but still quite chewy, about 1 to 2 minutes. Drain and rinse, then spray noodles with cooking oil.

Run your fingers through the noodles to separate the strands and distribute the oil, spraying a little more oil throughout the noodles to evenly coat them. Cut the noodles into shorter lengths with kitchen shears.

Heat the canola and sesame oil in a wok over high heat until it just smokes. Add the garlic and ginger and stir fry just until fragrant, about 1 minute. Add the noodles and stir fry until golden. Remove noodles from wok and set aside. Add the vegetables and stir fry until crisp-tender.

Add the noodles back to the wok and cook until they are just tender and have absorbed the liquid from the vegetables. Stir in soy sauce and white pepper to taste and serve.

Posted by Dotty B., Z'L

Nutritional Info Per Serving: N/A