Vegetable Lo Mein with Soya Sauce
1 medium carrot
2 ribs celery
½ red pepper
1 cup bok choy
1 cup napa cabbage
1 cup snow peas
8 ounces lo mien noodles
Peel and julienne carrot. Cut celery using a bias cut. Julienne pepper, bok choy and napa cabbage. Set vegetables aside.
Bring a large pot of salted water to a boil. Add lo mien and cook according to package directions. When lo mien is cooked, immediately place noodles in a bowl of ice water to stop cooking. When cool, drain and toss with olive oil.
Heat sauté pan and add ½ teaspoon olive oil. Sauté vegetables until crisp-tender and add soya sauce.
Combine lo mien and vegetables.
Makes 1 ½ cups
¾ cup soy sauce
¾ cup chicken stock (reduced fat)
1 tablespoon chopped garlic
2 tablespoons chopped cilantro
Mix soy and chicken stock together; add garlic and cilantro. Set aside.