Ingredients
- one package of lo mein noodles (I use linguine-it works just as well)
- 10-12 mushrooms (sliced)
- 1 medium onion (cut into slices)
- 1 small zuchini (sliced)
- 1 package of firm tofu
- (you can add any other vegetable you want-brocolli, pepper, etc.)
- 1 teaspoon to 1 tablespoon of ground ginger
- a few tablespoon of low sodium soy sauce
- 1 tablespoon of corn starch
- a few tsps of garlic powder
Directions
Cut up all vegetables. Start the water boiling for the lo mein noodles. As it comes to a
boil, add in a dash of soy sauce and some ginger powder to the water; it adds a lot of
flavor to the noodles. Add noodles to water. In a wok or a big pan add a few tbsp of
water. You can add oil, but it works just as well without it. Add the ginger powder and
the garlic to the water. Add tofu and cook until firm. Remove from pan. Add a little
more water and then start to add veg. Put onions in first and sweat them. Then add the
other veg. If you use zuchini, you might want to wait until everything is almost done
before adding them, otherwise they might over cook. Put on low heat and cover to steam
the veg.(push all of the veg. to the side of the pan, leaving a space in the middle...they
steam better this way). When the noodles are almost done take a tbsp of the liquid in the
pan and add it to a tbsp of corn starch in a seperate dish. Mix well and then return it
to the pan and mix. Add the tofu back into the pan after you have added the starch
mixture. Drain the noodles and then add to the pan and toss well. You can add more soy
sauce before serving if you want.
Serves: 4-6
Preparation time: 30 mins.