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Lo Mein Noodles

 Lo Mein Noodles
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.
8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Lo Mein Noodles (continued)

Nutritional Facts: 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.