You are here

Low-Fat Lo Mein

Healthycooking's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Method: 
Boiled

Rate It

Your rating: None
3.93889
Average: 3.9 (18 votes)