Monday, January 10, 2011

Veggie Lo Mien

I love veggie Lo Mien. I pulled this recipe from a chicken Lo Mien on All Recipes just simply no chicken and a couple other changes! If you want this as a main dish you can add chicken or you can double the Veggies! The last steps are spares on pics because It kinda went fast and I couldn't take pics lol! This is so good!!

1 Tablespoon honey
1 1/2 Teaspoons Rice wine vinegar or you can use Apple Cider
1/4 cup soy sauce(Low Sodium)
1 1/4 cups chicken broth (Fat Free)
2 tablespoon Olive Oil
1/2 teaspoon ground black pepper
2 tablespoons cornstarch
10 oz spaghetti, Cooked til Aldente *Just a little over 1/2 of a 1Lb Box*
1 tablespoon minced garlic
1 Green Bell Pepper, Cut in Strips
1 Onions, Cut in Strips
3 Carrots, Shredded * I just used my veggie peeler*
2 cups Broccoli, Just the Florets


1. In a medium bowl, combine the chicken broth, ground black pepper with the Honey, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.

2. Cook the Spaghetti according to package directions, drain and set aside. Heat 3 tablespoon of the olive oil in a wok or large saucepan over high heat until it starts to smoke. Add the Veggie's(Onion, Bell Pepper, Carrot's and Broccoli)and stir-fry for 5 minutes, or until it to your desired tenderness. Add Garlic and saute 1 min longer.

3. Add the reserved sauce mixture. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.