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Vegetable Lo Mein

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.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

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.
Editor's Note: This recipe was prepared with Knorr vegetable bouillon. A half-cube makes 1 cup prepared bouillon.
Nutrition Facts
1-1/2 cups: 327 calories, 8g fat (1g saturated fat), 1mg cholesterol, 1081mg sodium, 50g carbohydrate (0 sugars, 7g fiber), 12g protein. Diabetic Exchanges: 3 vegetable, 2 starch, 1-1/2 fat.

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