Stir Fried Lo Mein with Shredded Vegetables Recipe
Summary
Difficulty LevelMediumHealth IndexHealthy
Ingredients
| Safflower oil | 1 Tablespoon | |
| Garlic | 1 Teaspoon, minced | |
| Ginger | 1/2 Teaspoon | |
| Cabbage | 2 Cup (16 tbs), shredded | |
| 1 cup scallions, cut in long slivers | ||
| 2 cups zucchini, cut into 1/4-inch diagonal slices, then slivered into matchsticks | ||
| Snow peas | 1 Cup (16 tbs), shredded | |
| 2 cups asparagus or broccoli, cut into 1-inch diagonals or thin florets | ||
| Safflower oil | 3 Tablespoon | |
| Buckwheat noodles | 4 Cup (16 tbs) | |
Directions
GETTING READY 1) Mince the garlic. 2) Shred the cabbage and snow peas. 3) Cut the scallions into long slivers. 4) Cut zucchini diagonally and sliver it into matchsticks. 5) Presteam the broccoli florets, if using. 6) Cook the noddles and let them cool. MAKING 7) Heat the pan or wok for several minutes before cooking the vegetables. 8) In the hot wok add oil. 9) Add minced garlic and ginger to the hot oil and saute for few minutes. 10) To the wok, add the vegetables and stir-fry them. 11) Add few tablespoons of water, if required to avoid the vegetables to stick to the pan. 12) Keep sauteeing the vegetables until tender and bright green. FINALIZING 13) In a large platter, take out the stir-fried vegetables. SERVING 14) Serve the vegetables either on top of the rice or tossed with cooked noodles and sauce.
Chef
