Name: Lo Mein Recipe
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3 tb Stir-fry sauce or teriyaki; 1 lg Clove garlic, finely minced; 1 tb Dark sesame oil [or veg. oil; 1 pk (9-or 10-oz) fresh fettucine; 1 pk (1-lb) frozen mixed; 2 Scallions, diagonally sliced; 1/2 lb Extra-firm tofu [delete or; 1 tb Finely minced or grated; 6 c Vegetable broth

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INGREDIENTS

3 tb Stir-fry sauce or teriyaki
1 lg Clove garlic, finely minced
1 tb Dark sesame oil [or veg. oil
1 pk (9-or 10-oz) fresh fettucine
1 pk (1-lb) frozen mixed
2 Scallions, diagonally sliced
1/2 lb Extra-firm tofu [delete or
1 tb Finely minced or grated
6 c Vegetable broth

Servings

INSTRUCTIONS

This is from _Vegetarian Express_ (by Nava Atlas and Lillian Kayte), and is designed to be a very fast and easy recipe. 1. Cut the tofu into 1/2-inch-thick slices and blot between paper towels or a clean tea towel, then cut into 1/2-inch dice. Heat the sesame oil in a skillet and saute the tofu over med-high heat until golden on all sides, 4-5 minutes. [Ive used a light coating of veg. oil spray successfully.] 2. Bring the veg. broth to a simmer in a large soup pot. Add the ginger and garlic, and simmer for 2 minutes. STir in the stir-fry sauce or teriyaki sauce and vegetables, bring to a boil and cook 1 minute. 3. Stir in the fettucine anc cook 4 minutes or according to pkg. directions, until al dente. 4. Gently stir the tofu into the mixture in the soup pot. Serve immediately in deep bowls, topping ea. serving with a scattering of scallions. (I usually use udon or soba instead of processed wheat pasta.) Posted to fatfree digest V96 #279 From: dnation@juno.com (Deborah B Nation) Date: Wed, 09 Oct 1996 15:44:16 EDT

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Lo Mein Recipe

3 tb Stir-fry sauce or teriyaki 
1 lg Clove garlic, finely minced 
1 tb Dark sesame oil [or veg. oil 
1 pk (9-or 10-oz) fresh fettucine 
1 pk (1-lb) frozen mixed 
2  Scallions, diagonally sliced 
1/2 lb Extra-firm tofu [delete or 
1 tb Finely minced or grated 
6 c Vegetable broth

This is from _Vegetarian Express_ (by Nava Atlas and Lillian Kayte), and is  designed to be a very fast and easy recipe.    1. Cut the tofu into 1/2-inch-thick slices and blot between paper towels or  a clean tea towel, then cut into 1/2-inch dice. Heat the sesame oil in a  skillet and saute the tofu over med-high heat until golden on all sides,  4-5 minutes. [Ive used a light coating of veg. oil spray successfully.]    2. Bring the veg. broth to a simmer in a large soup pot. Add the ginger and  garlic, and simmer for 2 minutes. STir in the stir-fry sauce or teriyaki  sauce and vegetables, bring to a boil and cook 1 minute.    3. Stir in the fettucine anc cook 4 minutes or according to pkg.  directions, until al dente.    4. Gently stir the tofu into the mixture in the soup pot. Serve immediately  in deep bowls, topping ea. serving with a scattering of scallions.    (I usually use udon or soba instead of processed wheat pasta.)    Posted to fatfree digest V96 #279    From: dnation@juno.com (Deborah B Nation)    Date: Wed, 09 Oct 1996 15:44:16 EDT

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Nutrition

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Serving Size: 1 Serving (1637g)
Recipe Makes: 1 Servings

Calories: 70
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 5640mg		194 %
Potassium 0mg		0 %
Total Carbohydrate 18g		5 %
	Dietary Fiber 0g	0 %
	Sugars, other 18g
Protein 0g		0 %
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Calories per serving: 70

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