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Prep Time:30 minsTotal Time:30 minsServings:4Yield:5 cupsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:4Yield:5 cups
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:5 cups
Yield:
5 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8ouncesfresh lo mein noodles or fresh or dried linguine pasta2teaspoonstoasted sesame oil3tablespoonsreduced-sodium soy sauce2teaspoonsSriracha2tablespoonsvegetable oil, divided2tablespoonsminced garlic1largecarrot, halved lengthwise and cut into 1/4-inch-thick half-moon slices (about 1 cup)4ouncesfresh shiitake mushrooms, stems removed, caps sliced 1/4-inch thick1cupthinly sliced celery2cupsbean sprouts3tablespoonsfinely chopped fresh cilantro
Cook Mode(Keep screen awake)
Ingredients
8ouncesfresh lo mein noodles or fresh or dried linguine pasta
2teaspoonstoasted sesame oil
3tablespoonsreduced-sodium soy sauce
2teaspoonsSriracha
2tablespoonsvegetable oil, divided
2tablespoonsminced garlic
1largecarrot, halved lengthwise and cut into 1/4-inch-thick half-moon slices (about 1 cup)
4ouncesfresh shiitake mushrooms, stems removed, caps sliced 1/4-inch thick
1cupthinly sliced celery
2cupsbean sprouts
3tablespoonsfinely chopped fresh cilantro
DirectionsBring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse with cold water, and shake out excess water until the noodles are completely dry (pat noodles dry if needed). Transfer to a large bowl and toss with sesame oil; set aside. Combine soy sauce and Sriracha in a small bowl; set aside.Heat a 14-inch flat-bottomed carbon-steel wok (or 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp. vegetable oil. Add garlic; stir-fry until just fragrant, about 10 seconds. Add carrot, mushrooms, and celery; stir-fry until the celery is bright green and the vegetables have absorbed all the oil, about 1 minute.Swirl in the remaining 1 Tbsp. vegetable oil. Add bean sprouts, the noodles, and the soy sauce mixture; stir-fry until the noodles are heated through and the vegetables are tender-crisp, 1 to 2 minutes. Add cilantro and toss to combine.TipsEquipment: 14-inch flat-bottomed carbon-steel wok or 12-inch stainless-steel skilletOriginally appeared: Diabetic Living Magazine, Fall 2019
Directions
Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse with cold water, and shake out excess water until the noodles are completely dry (pat noodles dry if needed). Transfer to a large bowl and toss with sesame oil; set aside. Combine soy sauce and Sriracha in a small bowl; set aside.Heat a 14-inch flat-bottomed carbon-steel wok (or 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp. vegetable oil. Add garlic; stir-fry until just fragrant, about 10 seconds. Add carrot, mushrooms, and celery; stir-fry until the celery is bright green and the vegetables have absorbed all the oil, about 1 minute.Swirl in the remaining 1 Tbsp. vegetable oil. Add bean sprouts, the noodles, and the soy sauce mixture; stir-fry until the noodles are heated through and the vegetables are tender-crisp, 1 to 2 minutes. Add cilantro and toss to combine.TipsEquipment: 14-inch flat-bottomed carbon-steel wok or 12-inch stainless-steel skillet
Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse with cold water, and shake out excess water until the noodles are completely dry (pat noodles dry if needed). Transfer to a large bowl and toss with sesame oil; set aside. Combine soy sauce and Sriracha in a small bowl; set aside.
Heat a 14-inch flat-bottomed carbon-steel wok (or 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp. vegetable oil. Add garlic; stir-fry until just fragrant, about 10 seconds. Add carrot, mushrooms, and celery; stir-fry until the celery is bright green and the vegetables have absorbed all the oil, about 1 minute.
Swirl in the remaining 1 Tbsp. vegetable oil. Add bean sprouts, the noodles, and the soy sauce mixture; stir-fry until the noodles are heated through and the vegetables are tender-crisp, 1 to 2 minutes. Add cilantro and toss to combine.
Tips
Equipment: 14-inch flat-bottomed carbon-steel wok or 12-inch stainless-steel skillet
Originally appeared: Diabetic Living Magazine, Fall 2019
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Nutrition Facts(per serving)319Calories12gFat41gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
