Recipe courtesy of Hungry Girl
Show: Hungry Girl
Episode: Chinese Food
Print
Veggie So Low Mein
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

  • 1 cup bean sprouts
  • 1/2 cup chopped scallions
  • 1/4 cup shredded carrots
  • 1 bag (about 12 ounces) frozen Chinese-style stir-fry mixed vegetables
  • 1/4 cup reduced-sodium or lite soy sauce
  • 3 packages House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute
  • 1 cup quartered mushrooms
  • 1 cup thinly sliced zucchini
  • 1 tablespoon cornstarch
  • 2 teaspoons chicken-flavored powdered consomme
  • 1 tablespoon granulated sugar

Directions

Rinse and drain shirataki noodles well. Dry noodles thoroughly, using paper towels to soak up as much moisture as possible. Use a knife or kitchen shears to slice them up a bit. Set aside. 

Bring a large skillet or a wok sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms, zucchini, bean sprouts, scallions, and carrots. Add frozen veggies. Saute for 5 to 7 minutes, stirring frequently, until the frozen veggies have thawed and are hot. 

Meanwhile, to make the sauce, combine soy sauce, cornstarch, consomme, and sugar with 1/2 cup of hot water. Stir well and set aside. 

Pour the sauce into the skillet or wok. Stir well and continue to cook until the sauce has thickened, about 3 to 4 minutes. 

Add the noodles and cook, stirring occasionally, until the entire dish is thoroughly mixed and hot, 1 to 2 minutes. Serve it up and enjoy!! 

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