Vegetable Lo Mein

About the Recipe

Ingredients

Makes 4 Servings

1 8-oz (227-g) package udon noodles
3 tbsp (45 mL) reduced-sodium soy sauce, divided
1 tbsp (15 mL) rice vinegar
1 tbsp plus 2 tsp (25 mL) arrowroot
8 oz (227 g) extra-firm tofu, pressed and cut into 1/4-inch (0.6-cm) slabs
1 c (240 mL) vegetable broth, divided
3 tbsp (45 mL) hoisin sauce
1/2 tsp (2.5 mL) chili puree with garlic
1 tbsp (15 mL) grated fresh ginger
3 cloves garlic, minced
1 red bell pepper, thinly sliced
2 celery stalks, thinly sliced on a diagonal
1 c (91 g) broccoli florets
1 c (63 g) sugar snap peas

Directions

1. Cook the dry udon noodles according to package directions. Drain and set aside. 

   
   
   

2. In a large bowl, combine 2 tbsp (30 mL) soy sauce, vinegar, and 2 tsp (10 mL) arrowroot.

   
   
   

3. Mix well, add the tofu, and mix gently. Let stand for 15 minutes. Preheat oven to 375 F (190 C).

   
   
   

4. In a measuring cup, combine the remaining 1 tbsp soy sauce (15 mL), 1 tbsp (15 mL) arrowroot, 1/2 c (120 mL) broth, hoisin sauce, and chili puree. Mix well and set aside.

   
   
   

5. Place tofu on a baking sheet. Bake until light brown, about 30 minutes, turning once. Remove tofu and set aside.

   
   
   

6. Heat 1/4 c (60 mL) broth in the wok. Add the ginger and garlic and stir-fry for 30 seconds.

   
   
   

7. Add the bell pepper, celery, and broccoli. Stir-fry for 1 minute. Pour in the remaining 1/4 c broth (60 mL), cover, and steam vegetables for 2 to 3 minutes.

   
   
   

8. Add the sugar snap peas, cover, and steam for 1 to 2 minutes. Add the tofu and stir-fry for 1 minute. 

   
   
   

9. Pour in the sauce and turn to coat the tofu and vegetables. Add the cooked udon noodles and turn to cover the noodles with sauce.

   
   
   

Nutrition Facts