Courtesy of the Whole Foods app for the iPad, this Lo Mein is better than take out! Don’t let the simple ingredient list fool you, this dish is packed with flavor! I used a slightly smaller amount of noodles. Feel free to double or swap out the veggies. If bottled hoisin sauce creeps you out, check out the homemade version at the bottom of this post, courtesy of Food.com. Add your favorite protein if you like, but it is delicious without. Perfect for a Meatless Monday! Two words of warning: check out the nutritional information below if you are on a low carb or low sodium diet and do not use your cast iron skillet for pan-frying the noodles. I actually skipped the noodle browning after the noodles failed to brown and left a mess of my skillet.
Cook the noodles in salted water until al dente. (I skipped the extra sodium and I’m glad I did – the sauce is salty enough). Cool. Toss lightly with sesame oil to prevent sticking.
Combine the hoisin and soy sauces in a small bowl and mix well.
In a wok or a large skillet heat 1 T oil and quickly saute the ginger, garlic and scallions until they release aroma, then add the carrots, celery and red onions and briefly saute before adding the bean sprouts, about 2 minutes.
In a separate medium skillet, heat 1 T oil and saute the noodles. When they are hot and look pan-fried or lightly browned, add them to the other sauteed ingredients in the large pan. Add the soy-hoison mixture and stir to coat. Sprinkle with the chopped cilantro and serve.
Per serving: 188 calories, 1g total fat, 0g sat fat, 0mg cholesterol, 739mg sodium, 43g total carbs, 8g protein
Homemade Hoisin Sauce from Food.com
Combine all ingredients in a small mixing bowl. Mix with a whisk until well blended.