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Vegetable Lo Mein
Posted By Nava On March 7, 2011 @ 6:00 pm In Asian Noodle Dishes,Asian Noodles,Vegan Dinner Recipes | 2 Comments
This is a fun Chinese restaurant-style dish to recreate at home, and has the advantage of being far less oily than its take-out counterpart. Photo by Evan Atlas. Adapted from The Vegetarian Family Cookbook. 
Serves: 4 to 6
Cook the noodles in plenty of rapidly simmering water until al dente, then drain.
Meanwhile, heat the vegetable oil and 1 teaspoon of the sesame oil in a wok or stir-fry pan. Add the coleslaw, green beans, and 1/4 cup of the liquid from the baby corn. Cover and steam for 5 minutes.
Add the baby corn and scallions and stir-fry over medium-high heat for 5 minutes or until the vegetables are all just tender-crisp, adding just enough liquid from the baby corn to keep the bottom of the pan moist.
Combine the cooked noodles with the vegetables in a serving bowl and toss together. Add the remaining teaspoon of sesame oil, then season with soy sauce and grind in pepper to taste. Serve at once.
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URL to article: http://www.vegkitchen.com/recipes/pasta-and-noodles/asian-noodles/vegetable-lo-mein/
URLs in this post:
 The Vegetarian Family Cookbook.: http://www.vegkitchen.com/navas-books/the-vegetarian-family-cookbook/
 Vegan Dinner Recipes: http://www.vegkitchen.com/vegan-dinner-recipes/
 Asian noodles.: http://www.vegkitchen.com/category/recipes/pasta-and-noodles/asian-noodles/
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