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Lo Mein Noodles Recipe

From Phoenix, Arizona, Kay Bergeron reports, "One of the things my husband and I share is a love of Asian food. At the end of the week, I go through the fridge, looking for leftover vegetables and meats to use in my "leftovers chow mein'. If I have leftover spaghetti noodles, I use them to make these stir-fried noodles. Otherwise, I just cook up a fresh pot.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Lo Mein Noodles Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

15 15 30

Ingredients

2 quarts water
1 tablespoon chicken bouillon granules
1 package (16 ounces) thin spaghetti
1 tablespoon reduced-sodium soy sauce
1 tablespoon reduced-sodium teriyaki sauce
1-1/2 teaspoons Chinese five-spice powder
1/8 teaspoon white pepper
1/4 cup canola oil
1/2 cup thinly sliced onion
1 cup fresh snow peas
1/2 cup chopped green onions

Directions

In a Dutch oven, bring water and bouillon to a boil. Add spaghetti. Return to a boil; cook, uncovered, for 6 minutes or until almost tender. Drain, reserving 1/2 cup cooking liquid. Add soy sauce, teriyaki sauce, five-spice powder and pepper to reserved liquid; set aside. Set spaghetti aside.
In a large nonstick skillet or wok, heat oil until hot. Add onion and saute for 2 minutes. Add peas; saute 2 minutes longer. Stir in reserved spaghetti. Add reserved soy sauce mixture to pan. Simmer, uncovered, for 3-4 minutes or until liquid has evaporated. Sprinkle with green onions. Yield: 8 servings.

Nutritional Analysis: One serving (3/4 cup) equals 304 calories, 8 g fat (1 g saturated fat), trace cholesterol, 530 mg sodium, 48 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 3 starch, 1-1/2 fat.

Originally published as Lo Mein Noodles in Light & Tasty October/November 2003, p42

Cutting Green Onions

I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia

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