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.
Vegetable Lo Mein
Vegetable Lo Mein
Prep Time
10 min
Cook Time
15 min
Yield
4 servings
Ingredients
- 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
Directions
- 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
1-1/2 cups: 327 calories, 8g fat (1g saturated fat), 1mg cholesterol, 1081mg sodium, 50g carbohydrate (0 sugars, 7g fiber), 12g protein. Diabetic Exchanges: 3 vegetable, 2 starch, 1-1/2 fat.
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