This nearly-instant dish is fun to eat with chopsticks. In China and Japan, long noodles in broth are “slurped” (yes, this is considered proper table manners); then, the broth is eaten with a spoon. Look for Japanese-style frozen vegetables where other frozen vegetable medleys are shelved in well-stocked supermarkets.

　　

Ingredients

4 servings

　　One 8- to 10-ounce package fresh lo mein noodles or one 9-ounce package refrigerated fresh linguine

　　One 16-ounce package Japanese-style frozen mixed vegetables, thawed

　　Two 15-ounce cans vegetable broth

　　1/2 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger

　　Teriyaki sauce or light soy sauce to taste

　　

Step 1

Cook the noodles according to package directions (fresh noodles cook very quickly, usually in 2 to 3 minutes) and drain.

　　

Step 2

While the water is coming to a simmer for the noodles, steam the vegetables in a small amount of water in a wok or stir-fry pan, covered, until done to your liking, then drain and return to the wok.

　　

Step 3

Add the cooked noodles, broth, and ginger to the wok and stir together. Cook over medium-high heat just until heated through.

　　

Step 4

Serve in shallow bowls, including some broth in each serving. Pass around teriyaki sauce to season the noodles as desired.

　　

Menu

Step 5

Instant Vegetable Lo Mein (this page)

　　

Step 6

Sweet and Savory Sautéed or Baked Tofu (page 135)*

　　

Step 7

Crisp raw vegetables of your choice

　　

Notes

Step 8

*Use the baked option with this menu so you can concentrate on the stovetop activities.

　　

Step 9

Prepare the tofu dish first and bake it while preparing the lo mein recipe.

　　

nutrition information

Step 10

Calories: 267

　　

Step 11

Total Fat: 3g

　　

Step 12

Protein: 13g

　　

Step 13

Carbohydrate: 47g

　　

Step 14

Cholesterol: 0mg

　　

Step 15

Sodium: 385mg

　　The Vegetarian 5-Ingredient Gourmet