Instant Vegetable Lo Mein

• One 8- to 10-ounce package fresh lo mein noodles or one 9-ounce package refrigerated fresh linguine
• One 16-ounce package Japanese-style frozen mixed vegetables, thawed
• Two 15-ounce cans vegetable broth
• 1/2 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
• Teriyaki sauce or light soy sauce to taste

1. Cook the noodles according to package directions (fresh noodles cook very quickly, usually in 2 to 3 minutes) and drain.
2. While the water is coming to a simmer for the noodles, steam the vegetables in a small amount of water in a wok or stir-fry pan, covered, until done to your liking, then drain and return to the wok.
3. Add the cooked noodles, broth, and ginger to the wok and stir together.
4. Cook over medium-high heat just until heated through.
5. Serve in shallow bowls, including some broth in each serving.
6. Pass around teriyaki sauce to season the noodles as desired.
7. Instant Vegetable Lo Mein (this page)
8. Sweet and Savory Sauteed or Baked Tofu (page 135)*
9. Crisp raw vegetables of your choice
10. *Use the baked option with this menu so you can concentrate on the stovetop activities.
11. Prepare the tofu dish first and bake it while preparing the lo mein recipe.
12. Calories: 267
13. Total Fat: 3g
14. Protein: 13g
15. Carbohydrate: 47g
16. Cholesterol: 0mg
17. Sodium: 385mg

mein noodles, mixed vegetables, vegetable broth, ginger, teriyaki sauce

Taken from www.epicurious.com/recipes/food/views/instant-vegetable-lo-mein-372781 (may not work)