Curried Vegetable Lo Mein

Noodles are considered neutral, while carrots, red bell pepper, scallions, ginger, garlic, and all spices are yang ingredients.

Yield: serves 4
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 293
  • Fat: 9g
  • Saturated fat: 1g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 3g
  • Protein: 11g
  • Carbohydrate: 45g
  • Fiber: 6g
  • Cholesterol: 0.0mg
  • Iron: 3mg
  • Sodium: 482mg
  • Calcium: 43mg

Ingredients

  • 4 cups hot cooked lo mein noodles or linguine (about 8 ounces uncooked)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon canola oil
  • 1 tablespoon peeled, julienne-cut fresh ginger
  • 3 garlic cloves, minced
  • 1 tablespoon curry powder
  • 1/2 teaspoon brown sugar
  • 3/4 cup low-sodium chicken broth
  • 1 cup matchstick-cut carrot
  • 1 1/2 cups red bell pepper, cut into 1/4-inch strips
  • 1 cup sliced button or shiitake mushrooms
  • 2 cups fresh bean sprouts
  • 1/2 cup sliced scallions
  • 2 tablespoons low-sodium soy sauce

Preparation

  1. Combine the noodles and sesame oil in a large bowl.
  2. Heat the canola oil in a large nonstick skillet over medium-high heat. Add the ginger and garlic; sauté for 30 seconds. Add the curry powder and sugar; sauté for 15 seconds. Stir in the broth; bring to a boil. Add the carrot, bell pepper, and mushrooms; cook for 30 seconds. Cover and cook for 1 minute. Add the sprouts and scallions; cook, uncovered, for 1 minute. Add the noodle mixture and soy sauce; cook for 2 minutes, or until thoroughly heated.
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