Page 134 - One-Dish Meals

Lo Mein with Tofu, Snow Peas,

and Carrots

Using packaged soup mix and bottled stir-fry sauce to give you a head
start, this balanced meatless meal is practically done before you’ve started.
P R E P 15 minutes C O O K 15 minutes M A K E S 4 main-dish servings

2 packages (3 ounces each) Oriental- 3 green onions, cut into 2-inch pieces
flavor ramen noodle soup mix 1
1 ⁄2 cups shredded carrots (about half
2 teaspoons vegetable oil 10-ounce package)
1 package (14 to 15 ounces) extra- 1 ⁄2 cup bottled stir-fry sauce
firm tofu, patted dry and diced
3 ounces fresh bean sprouts (about 1
6 ounces snow peas, strings removed cup), rinsed and drained
and each cut diagonally in half
(about 2 cups)

1. Heat covered 4-quart saucepan of water to boiling over high heat. Add
ramen noodles (reserve flavor packets) and cook 2 minutes. Drain noo-
dles, reserving 1⁄4 cup noodle cooking water.
2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat
until very hot. Add tofu and cook 5 to 6 minutes or until lightly browned,
stirring occasionally. Add snow peas and green onions to skillet; cook 3 to
5 minutes or until vegetables are tender-crisp, stirring frequently. Stir in
carrots, stir-fry sauce, and contents of 1 flavor packet to taste (depending
on salt level of sauce), and cook 2 minutes or until carrots are tender.
(Discard remaining flavor packet or save for another use.)
3. Reserve some bean sprouts for garnish. Add noodles, reserved noodle
water, and remaining bean sprouts to skillet; cook 1 minute to blend fla-
vors, stirring. Sprinkle with reserved bean sprouts to serve.

E A C H S E R V I N G About 375 calories | 18 g protein | 47 g carbohydrate |
12 g total fat (3 g saturated) | 0 mg cholesterol | 1,485 mg sodium.

134 Pastas & Pies