Recipe of the Week: Vegetable Lo Mein
1 lb semi-fresh lo mein noodles (in freezer or fridge section) or fresh ramen noodles
1 tablespoon peanut oil
2 cloves garlic , minced
1” ginger, minced
3 scallions, chopped
1 cup snow peas, or 1 sliced red pepper
3/4 cup sliced carrot
4 heads baby bok choy, sliced
15 oz. plain baked tofu
2 T light soy sauce (or soy sauce)
2 T + 2 teaspoons dark soy sauce
4 teaspoons sugar
1 teaspoon sesame oil
Combine all the sauce ingredients in a small bowl. Stir well and set aside.
Cook the noodles according to package instructions.
Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the garlic, ginger, and green onion and saute until fragrant, about 1 minute.
Turn the heat to high and add the vegetables. Stir fry until the vegetables begin to soften, 1 to 2 minutes.
Add the tofu and noodles and toss with a pair of tongs to distribute the vegetables. Pour in the sauce. Cook, tossing continuously, until the liquid is fully absorbed and the noodles are fully coated.