Lo mein recipe from Hungry Girl (She encourages sharing this recipe)
Ingredients:
3 bags House Foods Tofu Shirataki, original spaghetti shape
One 10 - 16 oz. bag frozen Chinese-style stir-fry mixed veggies (with broccoli, water chestnuts, etc.)
8 oz. raw boneless skinless lean chicken breast; cut into strips
1 cup bean sprouts
1/2 cup chopped mushrooms
1/2 cup thinly sliced zucchini
1/2 cup chopped scallions
1/4 cup shredded carrots
1/4 cup reduced sodium or light soy sauce
1 tbsp. cornstarch
2 tsp. chicken-flavored powdered consommé/bouillon (like the one by Osem, which can be found with the kosher items at the supermarket)
2 no-calorie sweetener packets (like Splenda)
Directions:
Rinse and drain Tofu Shirataki noodles VERY well. Dry them thoroughly, and run a knife or kitchen shears through 'em a few times (so noodles aren't as long). Set aside. To make sauce, combine soy sauce, cornstarch, consommé/bouillon, and sweetener with 1/2 cup of hot water. Stir well and set aside. Bring a large pan or a wok sprayed with nonstick spray to medium-high heat. Add chicken and all the veggies (the frozen and the fresh ones). Stirring frequently, cook for 5 - 7 minutes (until chicken is cooked throughout and frozen veggies are heated). Pour sauce into pan/wok, stir well, and continue to cook until sauce has thickened. Lastly, add in the noodles, and cook until entire dish is thoroughly mixed and heated. MAKES 4 SERVINGS
Serving Size: 1/4th of recipe (1 HUGE serving)
Calories: 167
Fat: 1.5g
Sodium: 925mg
Carbs: 19g
Fiber: 6g
Sugars: 4g
Protein: 18g
She used frozen I used fresh veggies. Did not use carrots. No cornstarch. Felt no need for Splenda. Scaled recipe down to one portion. It was excellent.
If anyone has access to House Foods Tofu Shirataki, original spaghetti it would be great if it is shared?
lo mein
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