Vegetarian Chinese Noodles (chow mein)
 Recipe)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
500 grms of dry whole wheat spaghettiGenerous quantities of this chopped in sticks veggies:Cabbagesoy sproutssweet bell pepper (red and yellow)Zucchinibroccolicauliflowercarrotsgreen beans (french beans)onions or spring onions (whole greena and white) And for the flavor:Bouillon and soy sauce to taste instead of saltCumminBlack pepperPlenty of minced fresh gingerA handful of crushed peanutsPlenty of minced fresh garlicPowder GarlicPowder GingerToasted Sesame oilPeanuts oil if you can get if not replace for whatever nutty flavored one
First wash carefully all the veggies and chop them chinese style (fine and uniform sticks and slices)
Put those veggies that are harder like cauliflower, carrots and french beans in one recipient, and those that are softer or leafy in another like the cabbage and the zucchini.
Put the pan or wok in the fire, once is smoking hot add the ginger and the peanuts in it, soon after add the oil enough for cover with a thin layer (but be sure of reserve 1 spoon of sesame oil for the pasta).
When the oil start to sizzle and the ginger and peanuts are giving their aroma, add the onions, garlics and spices, mix often and energically always keeping the fire in high.
In another pot put your spaghetti to cook "al dente" never overcook your pasta, is nasty and add to the calories you actually digest.
After a couple of minutes add the harder veggies first, keep mixing for 5 minutes in high fire.
Add the softer veggies, and keep mixing for 5 minutes in high fire, adjust the spicing if needed. Turn off the fire, your veggies should be creunchy and its colours bright.
It should taste slightly salty if you cooked your pasta without salt, or just right if your pasta is flavourful
Drain the pasta and mix the sesame oil for avoid stickyness and add flair.
Mix the pasta and the styr fry and you are done, who needs take out anyway
Number of Servings: 10
Recipe submitted by SparkPeople user OHTHEANGST.
Put those veggies that are harder like cauliflower, carrots and french beans in one recipient, and those that are softer or leafy in another like the cabbage and the zucchini.
Put the pan or wok in the fire, once is smoking hot add the ginger and the peanuts in it, soon after add the oil enough for cover with a thin layer (but be sure of reserve 1 spoon of sesame oil for the pasta).
When the oil start to sizzle and the ginger and peanuts are giving their aroma, add the onions, garlics and spices, mix often and energically always keeping the fire in high.
In another pot put your spaghetti to cook "al dente" never overcook your pasta, is nasty and add to the calories you actually digest.
After a couple of minutes add the harder veggies first, keep mixing for 5 minutes in high fire.
Add the softer veggies, and keep mixing for 5 minutes in high fire, adjust the spicing if needed. Turn off the fire, your veggies should be creunchy and its colours bright.
It should taste slightly salty if you cooked your pasta without salt, or just right if your pasta is flavourful
Drain the pasta and mix the sesame oil for avoid stickyness and add flair.
Mix the pasta and the styr fry and you are done, who needs take out anyway
Number of Servings: 10
Recipe submitted by SparkPeople user OHTHEANGST.
Nutritional Info Amount Per Serving
- Calories: 275.4
- Total Fat: 7.6 g
- Cholesterol: 0.2 mg
- Sodium: 644.3 mg
- Total Carbs: 47.1 g
- Dietary Fiber: 10.4 g
- Protein: 10.1 g