Spicy Vegetable LoMein

Ingredients
photo

  • 4 oz. thin rice noodles
  • 1/2 onion
  • 1/2 cup carrots
  • 1 cup fresh mung bean sprouts
  • 1 napa cabbage, shredded

  • 1 tbsp. oyster sauce
  • 3 tbsp. soy sauce
  • 2 tbsp. brown sugar
  • 1/2 tsp. red pepper flakes

  • 2 1/2 tbsp. vegetable oil
  • 2 eggs
  • 1 tsp. garlic powder
  • 1/4 cup water
  • 1/2 tsp. salt

    Directions
    1) Soak rice noodles in hot water. Meanwhile, prepare your ingredients. Chop onion and carrots, shred the cabbage, and rinse the bean sprouts.

    2) In a small bowl or cup, stir together the oyster sauce, soy sauce, brown sugar, and red pepper flakes.

    3) Heat 1/2 tbsp. oil in large non-stick pan over medium heat. Beat eggs lightly, then add to pan and scramble, about 3 minutes. Remove.

    4) Heat 1/2 tbsp. oil in pan. Add onion and carrots and stir-fry about 3 minutes to soften. Add garlic powder and stir for one minute. Remove and clean pan.

    5) Drain noodles and rinse with cold water. Cut into 3 inch pieces (I lift a handful of noodles and snip with kitchen scissors).

    6) Heat 1 tbsp. oil in pan. Add noodles and stir-fry 2 minutes, stirring continuously. Add sauce and mix well with noodles. Add all ingredients to pan and mix. Add 1/4 cup water and cook 2 minutes to wilt cabbage. Sprinkle with salt and serve. Makes 4 servings.


    Nutrition Information: (1 of 4 servings)
    Calories- 260, Total Fat- 9.8g (Saturated Fat- 1.3g, Polyunsaturated Fat- 2.5g, Monounsaturated Fat- 5.1g), Cholesterol- 106.3mg, Potassium- 258.5mg, Total Carbohydrate- 37.9g (Dietary Fiber- 1.6g, Sugars- 2.3g), Protein- 6.5g

    << Back to Recipe IndexTiffanyHarvey.com