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Asian Vegetable Lo Mein
Diabetic Living Magazine
“Udon noodles are usually sold in the Asian food section of the supermarket. If unavailable, substitute spaghetti or linguine in this vegetable lo mein recipe.”
1 cup dried shiitake or Chinese black mushrooms
1 cup boiling water
6 ounces udon noodles
2 egg whites
2 teaspoons cooking oil
2 teaspoons toasted sesame oil
3 cloves garlic, minced
2 teaspoons finely chopped fresh ginger
½ teaspoon crushed red pepper (optional)
1 red sweet pepper, cut into thin bite-size strips
2 cups sugar snap peas or snow pea pods (strings and tips removed), halved if large
¼ cup light teriyaki sauce
1In a small bowl combine mushrooms and boiling water. Cover and let stand for 20 minutes. Drain mushrooms, squeezing out excess liquid; reserve ½ cup liquid. Chop mushrooms and set aside. Meanwhile, cook noodles in additional boiling water for 5 minutes; drain and return to saucepan.
2For egg strips, combine egg whites and egg. In a 10-inch nonstick skillet heat 1 teaspoon of the cooking oil and 1 teaspoon of the sesame oil over medium heat until hot. Pour egg mixture into skillet. Lift and tilt the skillet to form a thin layer of egg on the bottom. Cook, without stirring, for 2 or 3 minutes or until just set. Slide egg mixture out onto a cutting board; cool slightly and cut into 2x ½-inch-long strips. Cover with foil and set aside.
3In the same skillet heat the remaining 1 teaspoon cooking oil and 1 teaspoon sesame oil over medium-high heat. Add mushrooms, garlic, ginger, and, if desired, crushed red pepper. Cook and stir for 1 minute. Add sweet pepper and peas; cook and stir 2 minutes more. Add reserved mushroom soaking liquid and teriyaki sauce. Bring to boiling; boil gently, uncovered, for 3 minutes. Add egg strips and vegetable mixture to noodles; toss well. Serve immediately.