Low-Fat Lo Mein Recipe
Ingredients
| Chinese noodles | 12 Ounce | |
| 1 teaspoon Oriental sesame oil | ||
| Vegetable oil | 1 Tablespoon | |
| 1 small onion, thinly sliced lengthwise | ||
| Oyster sauce | 2 Tablespoon | |
| Ground turkey | 8 Ounce | |
| Napa cabbage | 1 pound, thinly sliced | |
| Oyster mushrooms | 4 Ounce, thinly sliced | |
| 2 medium-size carrots (about 6 oz. / 1 70 g total), cut into matchstick strips | ||
| Fat | 1/2 Cup (16 tbs), reduced | |
| Soy sauce | 2 Tablespoon | |
Directions
1. In a 5- to 6-quart (5- to 6-liter) pan, cook noodles in about 3 quarts (2.8 liters) boiling water until just tender to bite (3 to 5 minutes); or cook according to package directions. Drain well, toss with sesame oil, and keep warm.
2. Heat vegetable in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add onion and oyster sauce; then crumble in turkey. Stir-fry until onion is soft and turkey is no longer pink (about 3 minutes). Add cabbage, mushrooms, carrots, and broth; cover and cook until carrots are just tender to bite (about 3 minutes). Uncover and continue to cook until liquid has evaporated (1 to 2 more minutes). Stir in soy sauce; add noodles and stir-fry until heated.
2. Heat vegetable in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add onion and oyster sauce; then crumble in turkey. Stir-fry until onion is soft and turkey is no longer pink (about 3 minutes). Add cabbage, mushrooms, carrots, and broth; cover and cook until carrots are just tender to bite (about 3 minutes). Uncover and continue to cook until liquid has evaporated (1 to 2 more minutes). Stir in soy sauce; add noodles and stir-fry until heated.
Chef
