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Vegetable chow mein

7
5
5
SmartPoints® value per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
You'll love this vegetarian take on the classic Chinese takeout dish. It'll be difficult to go back to delivery again! The chow mein also comes together in one pot, making cleanup a breeze. This recipe is chockfull of garlic, ginger, leeks, carrots, zucchini, water chestnuts, mushrooms, and tofu. Tofu takes on the flavor of the foods with which it's cooked, so spice it up, and don't limit yourself to Asian flavor—you should try Cajun and chili seasonings. We call for cooked spaghetti here, but if you can find dried chow mein or lo mein noodles, feel free to use those instead.

Ingredients

garlic clove(s)

1 medium clove(s), minced

ground ginger

1 tsp, minced

uncooked leek(s)

1 medium, trimmed and sliced

uncooked carrot(s)

1 medium, peeled and sliced

uncooked zucchini

1 medium, trimmed and sliced

canned water chestnut(s)

1¾ cup(s), drained

fresh mushroom(s)

2 cup(s), sliced

firm tofu

14 oz, cut into 1/2-inch cubes

cooked spaghetti

4 cup(s)

cilantro

2 Tbsp, chopped

Instructions

  1. Heat a nonstick wok coated with cooking spray and sauté garlic and ginger. Add leek, carrot, zucchini and water chestnuts and stir-fry for 3 to 4 minutes. Remove and set aside.
  2. Coat wok with cooking spray and stir-fry mushrooms and tofu until browned. Remove and set aside.
  3. Coat wok with cooking spray and cook half the noodles, stirring often. Repeat with remaining noodles. Return vegetables, mushrooms and tofu to wok, toss and heat through.
  4. Serve sprinkled with cilantro.

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