Spicy Vegetable Lo Mein

• portionen: 4 servings
• gesamtzeit: 35 minutes

Zutaten

8 ounces lo mein noodles, linguine or spaghetti

1 teaspoon toasted sesame oil

12 ounces Chinese broccoli (see Tips) or broccolini

2 tablespoons reduced-sodium soy sauce

1 tablespoon Shao Hsing rice wine (see Tips) or dry sherry

1 tablespoon sriracha or other Asian hot sauce

2 tablespoons peanut oil, divided

1 tablespoon minced fresh ginger

1 tablespoon minced garlic

6 ounces fresh shiitake mushrooms, stems removed and caps thinly sliced

Pinch of salt

Anweisungen

Bring 2 quarts of water to a boil in a large pot. Add noodles and cook according to package directions. Drain and rinse with cold water. Shake well to remove excess water. Transfer the noodles to a cutting board and roughly cut into thirds. Return the noodles to the pot and toss with sesame oil. Set aside.

Trim 1/4 inch off broccoli (or broccolini) stalks. If the stalks are thicker than 1/2 inch, cut in half lengthwise. Keeping them separate, cut stalks and leaves into 2-inch-long pieces. Combine soy sauce, rice wine (or sherry) and hot sauce in a small bowl.

Heat a 14-inch flat-bottomed wok or large heavy skillet (not nonstick) over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon peanut oil, add ginger and garlic and stir-fry until fragrant, about 10 seconds. Add mushrooms and the broccoli (or broccolini) stalks and stir-fry until all the oil is absorbed, about 30 seconds. Swirl in the remaining 1 tablespoon oil and add the noodles and broccoli leaves; stir-fry until just combined, about 15 seconds. Stir the soy sauce mixture and swirl it in. Sprinkle with salt and stir-fry until the noodles are heated through, 1 to 2 minutes.

Nährwertangaben

• Kalorien: 351 kcal
• Gesamtfett: 9 g
• Gesättigtes Fett: 2 g
• Ungesättigtes Fett: 0 g
• Natrium: 427 mg
• Gesamtkohlenhydrate: 53 g
• Ballaststoffe: 5 g
• Zucker insgesamt: 4 g
• Eiweiß: 13 g