Veggie Lo Mein recipe

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Ingredients

1 pound dry Chinese noodles
1 cup chopped fresh mushrooms
1 (8 ounce) can bamboo shoots, drained
1 cup chopped celery
1 cup bean sprouts
½ teaspoon chopped garlic
1 teaspoon salt
1 cup vegetable broth
1 teaspoon white sugar
1 cup water
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon all-purpose flour

Nutrition Info

283 calories
carbohydrate: 63.1 g
cholesterol: : -
fat: 2 g
fiber: 11.5 g
protein: 10.2 g
saturatedFat: 0.1 g
servingSize: -
sodium: 713.5 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add Chinese noodles and cook about 2 to 4 minutes, drain.

  2. In a large skillet or wok over high heat with a small amount or oil, cook mushrooms, bamboo shoots, celery, bean sprouts and garlic. Mix in salt, broth, sugar, water, soy sauce and oyster sauce, stir. Add flour and cook until thickened. Pour over noodles and toss lightly.

Recipe Yield

6 servings

Recipe Note

Crisp and tasty stir fried vegetables in a soy and oyster sauce, served over Chinese noodles.

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