LO MEIN CHICKEN RECIPES RECIPES

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VEGETABLE LO MEIN RECIPE: HOW TO MAKE IT - TASTE OF HOME



Vegetable Lo Mein Recipe: How to Make It - Taste of Home image

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.

Provided by Taste of Home

Categories     Side Dishes

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 12

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

Steps:

  • 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.,

Nutrition Facts : Calories 327 calories, FatContent 8g fat (1g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 1081mg sodium, CarbohydrateContent 50g carbohydrate (0 sugars, FiberContent 7g fiber), ProteinContent 12g protein. Diabetic Exchanges 3 vegetable

VEGETABLE LO MEIN RECIPE: HOW TO MAKE IT - TASTE OF HOME



Vegetable Lo Mein Recipe: How to Make It - Taste of Home image

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.

Provided by Taste of Home

Categories     Side Dishes

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 12

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

Steps:

  • 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.,

Nutrition Facts : Calories 327 calories, FatContent 8g fat (1g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 1081mg sodium, CarbohydrateContent 50g carbohydrate (0 sugars, FiberContent 7g fiber), ProteinContent 12g protein. Diabetic Exchanges 3 vegetable

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