Our Veggie Kitchen

I used to make lo mein by tossing the noodles with the veggies, as best I could, then tossing them again and pretending that the veggies didn't separate from the noodles EVERY TIME YOU TOUCH THE PAN.

It was a pet peeve.

After too much needless fretting, I discovered a solution. Cut the veggies into matchsticks so they are noodle-like. This means you have to focus on veggies that you can matchstick, but that leaves plenty to chose from. I've included onions, carrots, shredded cabbage, and broccoli. Cut the florets small and they don't clump too bad. If my neurotic brain can deal with it, I'm sure you'll be fine. The other advantage is, now you can cook everything at once and you've got a start-to-finish meal in under 20 minutes.



Vegetable Lo Mein
12 oz soba noodles (watch for eggs)
1 tsp sesame oil
1 tbs vegetable oil
1 tbs ginger, minced
2 cloves garlic, minced
1 medium onion, cut into matchsticks
2 medium carrots, cut into matchsticks
1/2 head cabbage, shredded
3 cups broccoli florets
1 cup beef flavored vegetable broth
3 tbs soy sauce
2 tbs dry sherry

While the pasta water is coming to a boil, heat oil in a separate pan. Saute garlic and ginger for about a minute, then toss with the other vegetables. Cover and cook over medium heat, stirring occasionally until the vegetables are done.

When the pasta water is boiling, add the soba noodles. Cook just until they soften. Drain. If the vegetables are close proceed with the recipe, otherwise plunge into cold water and reserve until needed. When the vegetables are nearly done, add the broth, soy sauce, sherry and noodles. Bring to a boil and simmer until the noodles are finished cooking.

4 servings: 527 cal (7g fat, 107g carbs, 20g protein)