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Vegetable Lo Mein Recipe

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Crisp-tender veggies and soy sauce are combined with linguine noodles in this colorful main dish. "I got this recipe from a radio program several years ago," recalls Sara Tatham of Plymouth, New Hampshire.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Vegetable Lo Mein Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

6 ounces uncooked linguine
1 teaspoon cornstarch
1/2 vegetable bouillon cube
1/2 cup water
1/4 cup reduced-sodium soy sauce
1/2 pound fresh mushrooms, quartered
2 tablespoons canola oil, divided
1/2 pound fresh snow peas
8 green onions, sliced
4 celery ribs with leaves, sliced
1 large sweet red pepper, thinly sliced
1 can (14 ounces) bean sprouts, rinsed and drained

Directions

Cook pasta according to package directions; drain and set aside. In a small bowl, combine the cornstarch and bouillon granules; stir in the water and soy sauce and set aside.
In a nonstick skillet, stir-fry mushrooms in 1 tablespoon oil 3 minutes or until tender; remove and keep warm. In same pan, heat remaining oil. Add remaining vegetables; stir-fry 5 minutes or until crisp-tender.
Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pasta and mushrooms. Heat through. Yield: 4 servings.

Editor's Note: This recipe was prepared with Knorr vegetable bouillon. A half-cube makes 1 cup prepared bouillon.

Nutritional Analysis: One serving (1-1/2 cups) equals 327 calories, 8 g fat (1 g saturated fat), trace cholesterol, 1081 mg sodium, 50 g carbohydrate, 7 g fiber, 12 g protein. Diabetic Exchanges: 3 vegetable, 2 starch, 1-1/2 fat.

Originally published as Vegetable Lo Mein in Light & Tasty June/July 2004, p33

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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