Lo Mein with Tofu, Snow Peas and Carrots |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Yum! A nice vegetarian meal from April 2003 Good Housekeeping. Ingredients:
2 teaspoons vegetable oil |
1 (15 ounce) package extra firm tofu, patted dry and diced |
6 ounces snow peas, strings removed and each cut diagonally in half |
3 green onions, cut into 2 inch pieces |
1 1/2 cups shredded carrots |
1/2 cup bottled stir-fry sauce |
3 ounces fresh bean sprouts, rinsed and drained |
Directions:
1. Heat water to boiling and add ramen noodles (reserve flavor packets).
2. Cook two minutes.
3. Drain noodles, reserving 1/4 cup noodle cooking water.
4. Meanwhile, in nonstick skillet, heat oil over med-high heat until very hot.
5. Add tofu and cook 5-6 minutes or until lightly browned, stirring occasionally.
6. Add snow peas and green onions to skillet; cook 3-5 minutes or until veggies are tender-crisp, stirring frequently.
7. Stir in carrots, stir-fry sauce and contents of 1 ramen noodle flavor packet and cook 2 minutes or until carrots are tender (Discard remaining ramen flavoring packet or save for another use).
8. Reserve some bean sprouts for garnish.
9. Add noodles, reserved noodle water, and remaining bean sprouts to skillet and cook 1 minute, stirring.
10. Sprinkle with reserved sprouts and serve.
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