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Macro Chow Mein

1 package whole wheat spaghetti-cooked al dente
Safflower oil for deep-frying
Spring or filtered water
1-inch piece kombu
1 onion-half moons
1 carrot-thick matchsticks
2 stalks celery-thick diagonals
1 cup button mushrooms-brushed free of dirt and thickly sliced
1 cup water chestnuts-drained well
1 cup Chinese cabbage-shredded
10-12 snow peas-tips and strings removed, left whole
1/2 brick tofu-cubed
Soy sauce
3 tablespoons kuzu-dissolved in 1/4 cup cold water
Fresh sliced scallion for garnish

In a deep pot, heat about 3 inches of oil slowly until quite hot. Deep-fry small batches of the spaghetti until golden brown and crispy. Drain well and set aside.

In a medium saucepan, place kombu and about 2 inches of water. Simmer the kombu for 5 minutes and remove. Place all the vegetables, except snow peas, Chinese cabbage and tofu in the pot and cook over low heat until just tender, about 5 minutes. Add balance of vegetables and tofu, season lightly with soy sauce and simmer until cabbage is limp, about 5 minutes. Stir in dissolved kuzu until a thin glaze forms over vegetables. Arrange chow mein noodles on a serving platter and spoon vegetables and sauce over top. Serve immediately, garnished with sliced scallions.


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