- 10 oz. lo mein noodles
- 5 button mushrooms, sliced
- 1/2 cup shredded carrots
- 1/2 bell pepper, julienned
- 1 cup chopped napa cabbage, or bok choy
- 2 cloves garlic, minced
- 3/4 cup veggie broth
- 2 tablespoons nama shoyu or lite soy sauce
- 1/2 teaspoon red pepper flakes
- 1 tablespoon sesame oil
bring water to boil in a large pot and cook noodles for 3 minutes (or according to package directions). drain and rinse with cool water. heat wok to 375°f and sauté the garlic in the sesame oil. once garlic is browned, add in sliced cabbage, veggie broth and nama shoyu. stir fry the cabbage for 2-3 minutes, keeping the lid on the majority of the time. next, add in red pepper flakes, red bell pepper, carrots and mushrooms. continue to stir fry for 3-4 minutes. once veggies are tender, but still a little crisp, add lo mein noodles to the wok and toss with veggies for about 1 minute. sprinkle a little extra low sodium soy and a dash of sesame oil at the very end.
makes approximately three generous servings.