So you remember a really long time ago (like 5 minutes ago) when I posted the Mi Chay noodle information and said you’d have to wait for the Veggie Lo Mein recipe? Well, I’m not that heartless so here it is. If you really want to read the whole story about Nana’s trip to the Asian Market and how she found this spotlight ingredient you can go to Mi Chay Noodles. I just wish I could be a fly on the wall and hear what Nana tells the little clerk about our experience. Remember, she’s extremely hard of hearing so sometimes half the fun is listening to her repeat a story you were a part of to see what she got out of it.
I can’t wait to see how these jewels of the Vietnamese noodle world taste in other dishes. I may be causing Julia Child to roll over but it’s ok to cross culturalize noodles if they are only 1 WW point right?
Veggie Lo Mein – 4 Weight Watchers Points Plus per serving
Approximately 8 servings
Ingredients:
- 1/3 cup Hoisin Sauce
- 1/4 cup Braggs Liquid Aminos
- 1/3 cup vegetable broth (I used low sodium)
- 1 1/2 tsp Asian chili sauce
- 8 “nests” Mi Chay prepared according to my instructions found here Mi Chay noodle cooking instructions
- 1 carrot peeled and thinly sliced on the diagonal
- 2 tsp dark sesame oil (trust me, get dark!)
- 1 Tbsp vegetable oil (I use Smart Balance)
- 2 garlic cloves minced
- 2 tsp minced fresh ginger
- 8 oz extra firm tofu drained well and blotted. Cut into 1/2″ cubes
- 6 oz sliced mushrooms
- 1/2 cup sliced bell peppers
- 1/2 cup broccoli florets
- 1/4 cup diced red onion
- 4-6 baby bok choy cleaned and sliced into three pieces lengthwise
In a small bowl, combine the hoisin, braggs, vegetable broth and chili sauce. Set aside
Cook the Mi Chay according to my directions but add the broccoli, bell peppers and carrots. Drain and return to pot. Add the sesame oil and toss to coat
Heat the vegetable oil in a large non stick skillet (I use ceramic) over medium high heat. Add the onions, garlic and ginger. Stir fry until for about 30 seconds or until the aroma makes you start to drool. Add the tofu, mushrooms and bok choy and stir fry about 3 minutes. Add half the hoisin mixture you had set aside and toss with the stir fry. Add the Mi Chay, other vegetables and the remaining hoisin mixture. Toss everything gently and heat until it is warm all the way through. Test one bite…ONE bite…and add more Braggs if necessary. Serve while hot and hope you have leftovers!
