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| | Szechuan Vegetable Lo Mein
two 14 ounce cans of vegetable or chicken broth
2 teaspoons of minced garlic
1 teaspoon of minced fresh ginger
1/4 teaspoon of red pepper flakes
one 16 ounce package of vegetable medley, such as broccoli, carrots, water chestnuts and red bell peppers
one 5 ounce package of Oriental curly noodles or 5 ounces of angel hair pasta, broken in half
3 tablespoons of soy sauce
1 tablespoon of dark sesame oil
1/4 cup of thinly sliced green onion tops
Combine broth, garlic, ginger and red pepper flakes in a large deep skillet. Cover and bring to a boil over high heat.
Add vegetables and noodles to skillet; cover and return to a boil, Reduce the heat to medium low; simmer uncovered 5 to 6 minutes or until noodles and vegetables are tender; stirring occasionally.
Stir soy sauce and sesame oil into broth mixture; cook 3 minutes. Stir in green onions; ladle into bowls Makes 4 servings |
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