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.