Vegetable Lo Mein

The other day, while too hot to garden, was perfectly suited to jumping in the convertible and shopping. One of our stops was at Barnes and Noble bookstore where I let Sandy know I wouldn’t be buying any more cookbooks. I have plenty. But, one meander through the bargain section and I had collected an Asian Cooking cookbook; $9.98! No author, but plenty of recipes that were simple and tempting. With this dish I wanted to use what vegetables I had rather than following their ingredients exactly. I did have scallions for the thin egg pancake and a red pepper. Outside of that I substituted their veggies with asparagus and snap peas. This recipe makes 4 hearty servings. Enjoy!

8 ounces uncooked Chinese egg noodles or spaghetti. (I used spaghetti)

2 egg whites

1 egg

1 green onion, thinly sliced

1 tablespoon dark sesame oil

4 ounces shiitake mushrooms, tough stems discarded.

2 cups thinly sliced bok choy (leaves and stems)

1 red or yellow bell pepper cut into strips

1/2 cup vegetable broth

1/4 cup teriyaki sauce

Chopped peanuts (optional)

Chopped cilantro (optional)

  1. Cook noodles according to package directions. Drain and set aside
  2.  Beat egg whites and egg in small bowl until foamy. Stir in green onion. Spray large nonstick skillet with nonstick cooking spray; heat over medium heat. Add egg mixture; cook without stirring 2 to 3 minutes or until bottom is set. Gently turn over; cook 1 minute or until bottom is set. Slide onto cutting board; set aside.
  3.  Heat oil in same skillet over medium-high heat. Add mushrooms, bok choy and bell pepper; cook 4 to 5 minutes or until tender. Add broth and teriyaki sauce; simmer 2 minutes. Remove to large bowl. Add noodles; toss to coat.
  4.  Cut egg pancake into strips; add to noodle mixture. Gently toss to combine. Serve with peanuts and cilantro if desired.

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