Makes 4 servings
Chow mein can be made with crunchy noodles or soft ones (as this recipe uses). Liquid aminos are an healthy alternative to soy sauce, usually available at natural food stores.
- 8 ounces soft lo mein noodles (or fettuccine)
- 1 tablespoon dark sesame oil
- 6 scallions, thinly sliced
- 4 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 1 red bell pepper, cut in thin strips
- 1 green bell pepper, cut in thin strips
- 2 celery ribs, 1/4 inch slices
- 1/2 pound button mushrooms, halved
- 2 teaspoons cornstarch
- 3/4 cup vegetable broth
- 3 tablespoons liquid aminos or low sodium soy sauce
- 2 tablespoons dry sherry
- 1 tablespoon fresh lemon juice
Cook the noodles until tender and drain well. Heat the sesame oil in a no-stick skillet or wok, then add the scallions, garlic and ginger and stir fry 1 minute, until tender-crisp. Add celery, peppers and mushrooms and stir fry 3-4 minutes more. Stir in the pasta and cook about 1 minute, until lightly crisp. Combine the rest of the ingredients in a small bowl with with rest of oil. Stir into to the skillet mixture and cook for 1 minute until thickened.
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