Hot and Sour Lo Mein

Prep Time
20 mins

Cook Time
10 mins

Serves
2

INGREDIENTS

4 ounces wide rice noodles

1 tablespoon sesame oil

4 ounces sliced baby bella mushrooms

3/4 cup sliced carrots

3 cups chopped bok choy or green cabbage

1 (5-ounce) can bamboo shoots, drained

8 ounces firm tofu, chopped

2 tablespoons coconut aminos or reduced-sodium tamari soy sauce

2 tablespoons rice wine vinegar

1 teaspoon honey

1/4 teaspoon ground ginger

1/4 teaspoon crushed red pepper flakes

1/4 cup vegetable stock

1 tablespoon cornstarch or arrowroot starch

DIRECTIONS

As you prep the other ingredients and start the stir-fry, cook rice noodles according to the package directions. Drain and rinse under cold water. Set aside.

Meanwhile, heat sesame oil in a large skillet or wok over medium-high heat.

Add mushrooms to the hot skillet and sauté 2 minutes. Stir in carrots, bok choy, and bamboo shoots and sauté 2 additional minutes.

Stir in tofu, coconut aminos, rice wine vinegar, honey, ginger, and red pepper flakes and let cook 1 minute, stirring constantly.

Whisk together vegetable stock and cornstarch, stir into the skillet, and bring up to a simmer for 1 minute to thicken sauce.

Stir in cooked rice noodles, remove skillet from heat, and serve immediately.

---

Mona’s Tips: Be sure to remove the skillet from the heat while the rice noodles are still al dente as they will continue to cook from the residual heat.

Ingredient Insider: Tofu is not only a good source of vegetarian protein, but also contains calcium, iron, and all nine essential amino acids.

Calories per serving: 450 ∙ Fat: 12.5g ∙ Net Carbs: 59g ∙ Fiber: 7.5g ∙ Sugars: 6.5g ∙ Protein: 20g