Vegetable Chow Mein
- Total Time
- 0:25
- Prep
- 0:10
- Cook
- 0:15
- Serves
- 4
- Difficulty
- Moderate
Tofu takes on the flavor of the foods with which it`s cooked. So spice it up, and don`t limit yourself to Asian flavors - try Cajun and chili seasonings.
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garlic clove(s)1 clove(s), medium, minced
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ground ginger1 tsp, minced
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uncooked leek(s)1 medium, trimmed and sliced
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uncooked carrot(s)1 medium, peeled and sliced
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uncooked zucchini1 medium, trimmed and sliced
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canned water chestnut(s)1 ¾ cup(s), drained
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fresh mushroom(s)2 cup(s), sliced
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firm tofu14 oz, cut into 1/2-inch cubes
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cooked spaghetti4 cup(s)
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cilantro2 Tbsp, chopped
- 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.
- Coat wok with cooking spray and stir-fry mushrooms and tofu until browned. Remove and set aside.
- 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.
- Serve sprinkled with cilantro.