Curried Vegetable Lo Mein - 2 Guiding Stars
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Curry powder brings a sweet, bold flavor to a classic noodle stir-fry dish, giving a colorful array of veggies a little extra verve. Leftovers can be eaten cold or hot the next day.
Tip: If you can’t find lo mein noodles at your grocery store, linguine is a reasonable substitute.
Ingredients
- 8 oz. lo mein noodles
- 1 Tbsp. canola oil
- 1 Tbsp. thinly sliced ginger
- 3 cloves garlic, minced
- 1 Tbsp. curry powder
- ½ tsp. brown sugar
- ¾ cup low-sodium vegetable broth
- 1 cup matchstick-cut carrots
- 1½ cups thinly sliced bell pepper
- 1 cup sliced shiitake mushrooms
- 2 cups bean sprouts
- ½ cup sliced scallions
- 1 Tbsp. toasted sesame oil
- 2 Tbsp. low-sodium soy sauce
Directions
- Cook noodles according to package directions.
- While noodles cook, heat the canola oil in a large nonstick skillet over medium-high heat. Sauté the ginger, garlic, curry powder, and sugar until fragrant (30 seconds).
- Stir in the vegetable broth and bring to a boil (5 minutes).
- Add the carrot, pepper, and mushrooms. Cook, covered, until vegetable start to soften (2 minutes).
- Add the sprouts and scallions. Cook, uncovered, until sprouts are just warm (1 minute).
- Stir in cooked noodles, sesame oil, and soy sauce. Cook until heated through (2 minutes).
Nutritional analysis per serving:
Calories 370;
Total Fat 10.5g (14% Daily Value);
Saturated Fat 1.5g (8% DV);
Trans Fat 0g;
Cholesterol 0mg (0% DV);
Sodium 345mg (15% DV);
Total Carbohydrate 57g (21% DV);
Dietary Fiber 6g (21% DV);
Total Sugars 5g;
Includes 1g Added Sugars (2% DV);
Protein 15g;
Vitamin D 0% DV;
Calcium 6% DV;
Iron 20% DV;
Potassium 15% DV;
Folate 80% DV; Selenium 70% DV; Niacin 60% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/curried-vegetable-lo-mein/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796