Spicy Vegetable Lo MeinSubmitted by: HARV47
4 oz. thin rice noodles
1/2 cup carrots
1 cup mung bean sprouts
1 napa cabbage, shredded
1 tbsp. oyster sauce
3 tbsp. soy sauce
2 tbsp. brown sugar
1/2 tsp. red pepper flakes
3 1/2 tbsp. vegetable oil
1 tsp. garlic powder
1/4 cup water
1/2 tsp. salt
Meanwhile, prepare your ingredients. Chop onion and carrots, shred the cabbage, and rinse the bean sprouts.
In a small bowl or cup, stir together the oyster sauce, soy sauce, brown sugar, and red pepper flakes.
Heat 1/2 tbsp. oil in large non-stick pan over medium heat. Beat eggs lightly, then add to pan and scramble, about 3 minutes. Remove.
Heat 1/2 tbsp. oil in pan. Add onion and carrots and stir-fry about 5 minutes to soften. Add garlic powder and stir for one minute. Remove and clean pan.
If noodles have soaked at least 20 minutes, drain and rinse with cold water. Cut into 3 inch pieces.
Heat 1 tbsp. oil in pan. Add noodles and stir-fry 2 minutes, stirring continuously. Stir in sauce mixture and mix well. Add all ingredients to pan and mix. Add 1/4 cup water and cook 2 minutes to wilt cabbage. Sprinkle with salt and serve. Makes 4-5 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user HARV47.