Low-Fat Lo Mein
|Chinese noodles||12 Ounce (340 Gram)|
|Oriental sesame oil||1 Teaspoon|
|Vegetable oil||15 Milliliter (1 Tablespoon)|
|Onion||1 Small, thinly sliced lengthwise|
|Oyster sauce||30 Milliliter (2 Tablespoon)|
|Ground turkey||8 Ounce (230 Gram)|
|Napa cabbage||1 Pound, thinly sliced crosswise (435 Gram)|
|Oyster mushrooms||4 Ounce, thinly sliced (115 Gram)|
|Carrots||6 Ounce, cut into matchstick strips (2 Medium-Size Carrots, About 170 Gram)|
|Reduced sodium fat free chicken broth||120 Milliliter (1/2 Cup)|
|Reduced-sodium soy sauce||30 Milliliter (2 Tablespoon)|
1. In a 5- to 6-quart (5- to 6-liter) pan, cook noodles in about 3 quarts (2.8 liters) boiling water until just tender to bite (3 to 5 minutes); or cook according to package directions. Drain well, toss with sesame oil, and keep warm.
2. Heat vegetable in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add onion and oyster sauce; then crumble in turkey. Stir-fry until onion is soft and turkey is no longer pink (about 3 minutes). Add cabbage, mushrooms, carrots, and broth; cover and cook until carrots are just tender to bite (about 3 minutes). Uncover and continue to cook until liquid has evaporated (1 to 2 more minutes). Stir in soy sauce; add noodles and stir-fry until heated.