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Veggie Chow Mein

1 package whole wheat spaghetti-cooked al dente 
light olive 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 snowpeas, 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.  


Ergo Chef
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