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Lo Mein

When we order Chinese food, Booli always goes for the Lo Mein. I decided to try making a healthier version for her at home. We all love this recipe. I recommend chopping the vegetables while the noodles are cooking to save on prep time. Once everything is ready, it takes only 5-10 minutes to cook in the wok.

(these have been dubbed "China Noodles" by my 2-year-old)  //  adapted from The Food Network

3 tablespoons vegetable oil, divided

1 block extra firm tofu, cubed

1 cup (2 handfuls) snow peas, halved on a diagonal

2 red bell peppers, seeded and cut into match stick size pieces

1/2 pound mushrooms, coarsely chopped, if necessary   (I use whatever mushrooms look good that week.)

2 scallions, thinly sliced on a diagonal

2 inches fresh ginger root, minced or grated with hand grater

4 cloves garlic, crushed

1 pound spaghetti noodles, cooked to al dente and drained well   (I use Barilla Protein Plus.)

1/2 cup low sodium tamari soy sauce

1 tablespoon toasted sesame oil, several drops

Heat 1 tablespoon vegetable oil in a skillet over medium heat.


Brown tofu in skillet. Set aside.

Heat a wok over high heat.

When pan is very hot, add remaining 2 tablespoons of vegetable oil, (it will smoke a bit) then, immediately add the snow peas, pepper, mushrooms, and scallions. Stir fry for 1 minute.

Next add the ginger, garlic and browned tofu. Stir-fry for 2 minutes.

Add the cooked noodles and toss to combine.

Add the soy sauce and toss the ingredients. Make sure noodles are coated evenly with sauce.

Drizzle with toasted sesame oil.



Spring Evening