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    Spicy Vegetable Lo Mein

    Low PotassiumLow PhosphorusLow ProteinVeganVegetarianDairy-FreeEgg-FreeNo ShellfishAmericanAsianDinner

    Spicy Vegetable Lo Mein

    Low PotassiumLow PhosphorusLow ProteinVeganVegetarianDairy-FreeEgg-FreeNo ShellfishAmericanAsianDinner
    about 6 cups
    Active time: 35 minutes
    Total time: 35 minutes

    Description

    Skip takeout and make a healthier Chinese lo mein at home that’s packed with vegetables. Make sure you drain your noodles well before adding them, as wet noodles will turn your stir-fry into a soggy mess. For a less spicy option, omit the sriracha hot sauce.

    Directions

    1. Bring 2 quarts of water to a boil in a large pot. Add noodles and cook according to package directions. Drain and rinse with cold water. Shake well to remove excess water. Transfer the noodles to a cutting board and roughly cut into thirds. Return the noodles to the pot and toss with sesame oil. Set aside.
    2. Trim 1/4 inch off broccoli (or broccolini) stalks. If the stalks are thicker than 1/2 inch, cut in half lengthwise. Keeping them separate, cut stalks and leaves into 2-inch-long pieces. Combine soy sauce, rice wine (or sherry) and hot sauce in a small bowl.
    3. Heat a 14-inch flat-bottomed wok or large heavy skillet (not nonstick) over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon peanut oil, add ginger and garlic and stir-fry until fragrant, about 10 seconds. Add mushrooms and the broccoli (or broccolini) stalks and stir-fry until all the oil is absorbed, about 30 seconds. Swirl in the remaining 1 tablespoon oil and add the noodles and broccoli leaves; stir-fry until just combined, about 15 seconds. Stir the soy sauce mixture and swirl it in. Sprinkle with salt and stir-fry until the noodles are heated through, 1 to 2 minutes.

    Tips

    • Tip: Shao Hsing (or Shaoxing) is a seasoned rice wine used in Chinese cooking to flavor sauces, marinades and stir-fries. In a pinch, dry sherry is a good substitute.
    • Tip: Chinese broccoli has a slight bitter flavor reminiscent of broccoli rabe, which is a good substitute (as is broccolini). Look for bunches with tight flower buds (open flowers are a sign of age).
    • Equipment: 14-inch flat-bottomed carbon-steel wok
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories351 cal
    • Total Fat9.4 g
    • Saturated Fat1.6 g
    • Cholesterol0 mg
    • Sodium427 mg
    • Carbohydrate Total53.4 g
    • Protein12.6 g
    • Phosphorus141 mg
    • Potassium492 mg
    • Fiber4.7 g
    • Calcium77 mg

    Ingredients

    • 8 ounces lo mein noodles, linguine or spaghetti
    • 1 teaspoon toasted sesame oil
    • 12 ounces Chinese broccoli or broccolini
    • 2 tablespoons reduced-sodium soy sauce
    • 1 tablespoon Shao Hsing rice wine or dry sherry
    • 1 tablespoon sriracha or other Asian hot sauce
    • 2 tablespoons peanut oil, divided
    • 1 tablespoon minced fresh ginger
    • 1 tablespoon minced garlic
    • 6 ounces fresh shiitake mushrooms, stems removed and caps thinly sliced
    • Pinch of salt

    Ingredients

    • 8 ounces lo mein noodles, linguine or spaghetti
    • 1 teaspoon toasted sesame oil
    • 12 ounces Chinese broccoli or broccolini
    • 2 tablespoons reduced-sodium soy sauce
    • 1 tablespoon Shao Hsing rice wine or dry sherry
    • 1 tablespoon sriracha or other Asian hot sauce
    • 2 tablespoons peanut oil, divided
    • 1 tablespoon minced fresh ginger
    • 1 tablespoon minced garlic
    • 6 ounces fresh shiitake mushrooms, stems removed and caps thinly sliced
    • Pinch of salt

    Description

    Skip takeout and make a healthier Chinese lo mein at home that’s packed with vegetables. Make sure you drain your noodles well before adding them, as wet noodles will turn your stir-fry into a soggy mess. For a less spicy option, omit the sriracha hot sauce.

    Directions

    1. Bring 2 quarts of water to a boil in a large pot. Add noodles and cook according to package directions. Drain and rinse with cold water. Shake well to remove excess water. Transfer the noodles to a cutting board and roughly cut into thirds. Return the noodles to the pot and toss with sesame oil. Set aside.
    2. Trim 1/4 inch off broccoli (or broccolini) stalks. If the stalks are thicker than 1/2 inch, cut in half lengthwise. Keeping them separate, cut stalks and leaves into 2-inch-long pieces. Combine soy sauce, rice wine (or sherry) and hot sauce in a small bowl.
    3. Heat a 14-inch flat-bottomed wok or large heavy skillet (not nonstick) over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon peanut oil, add ginger and garlic and stir-fry until fragrant, about 10 seconds. Add mushrooms and the broccoli (or broccolini) stalks and stir-fry until all the oil is absorbed, about 30 seconds. Swirl in the remaining 1 tablespoon oil and add the noodles and broccoli leaves; stir-fry until just combined, about 15 seconds. Stir the soy sauce mixture and swirl it in. Sprinkle with salt and stir-fry until the noodles are heated through, 1 to 2 minutes.

    Tips

    • Tip: Shao Hsing (or Shaoxing) is a seasoned rice wine used in Chinese cooking to flavor sauces, marinades and stir-fries. In a pinch, dry sherry is a good substitute.
    • Tip: Chinese broccoli has a slight bitter flavor reminiscent of broccoli rabe, which is a good substitute (as is broccolini). Look for bunches with tight flower buds (open flowers are a sign of age).
    • Equipment: 14-inch flat-bottomed carbon-steel wok
    © Meredith Operations Corporation. All rights reserved. Used with permission.
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