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Vegetable Lo Mein

Diabetic.Foodie's picture
Ingredients
  Dried shiitake mushroom 1 Cup (16 tbs) (Chinese Black Mushrooms)
  Boiling water 1 Cup (16 tbs)
  Udon noodles 6 Ounce
  Egg whites 2
  Egg 1
  Cooking oil 2 Teaspoon
  Toasted sesame oil 2 Teaspoon
  Finely chopped fresh ginger 2 Teaspoon
  Crushed red pepper 1⁄2 Teaspoon
  Garlic 3 Clove (15 gm), minced
  Sugar snap peas/Pea pods 2 Cup (32 tbs), halved
  Sweet red pepper 1 , cut into thin bite-size strips
  Light teriyaki sauce 1⁄4 Cup (4 tbs)
Directions

In a small bowl combine mushrooms and the 1 cup boiling water.
Cover and let stand for .20 minutes.
Drain mushrooms, reserving 1/2 cup liquid.
Chop mushrooms and set aside.
Meanwhile, in a large saucepan cook noodles in additional boiling water for 5 minutes; drain.
Return noodles to saucepan; cover and keep warm.
For egg strips, combine egg whites and whole egg.
In a 10-inch nonstick skillet 'heat 1 teaspoon of the cooking oil and 1 teaspoon of the sesame oil over medium heat.
Pour egg mixture into skillet.
Lift and tilt skillet to form a thin layer of egg on the bottom.
Cook, without stirring, for 2 to 3 minutes or just until set.
Slide out onto a cutting board; cool slightly.
Cut into 2 x 1/2-inch strips; set aside.
In the same skillet heat the remaining 1 teaspoon cooking oil and the remaining 1 teaspoon sesame oil over medium-high heat.
Add mushrooms, ginger, crushed red pepper (if desired), and garlic.
Cook and stir for 1 minute.
Add snap peas and sweet pepper; cook and stir for 2 minutes more.
Add the reserved mushroom liquid and the teriyaki sauce.
Bring to boiling.
Boil gently, uncovered, for 3 minutes.
Add the egg strips and vegetable I mixture to cooked noodles; toss gently to combine.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Dish: 
Noodle
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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