PASTA DAY: Linguine Vegetable Lo Mein

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* Exported from MasterCook *

 

Linguine Vegetable Lo Mein

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 135

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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12 ounces linguine

2 teaspoons dark sesame oil

1 tablespoon vegetable oil

3 scallions -- minced

1 garlic clove -- minced

2 teaspoons minced fresh ginger

8 ounces extra-firm tofu

cut into 1/2-inch strips

3 tablespoons tamari soy sauce -- or to taste

2 cups broccoli florets

1/2 cup thinly sliced carrots -- cut diagonally

4 ounces white mushrooms -- sliced (1 cup)

 

Serves 4

 

Linguine stands in for Chinese lo mein noodles in this popular noodle

stir-fry. Vary the vegetables according to personal preference,

substituting bok choy for the broccoli or shiitakes for the white

mushrooms, if you like.

 

Cook the linguine in a large pot of salted boiling water until it is al

dente, about 8 minutes. When the pasta is cooked, drain it and place in a

bowl. Add the sesame oil and toss to coat. Heat the vegetable oil in a

large skillet or wok over medium-high heat. Add the scallions, garlic, and

ginger, and stir-fry until fragrant, about 30 seconds. Add the tofu and 1

tablespoon of the tamari, and stir-fry until the tofu is lightly browned,

about 1 minute. Add the tofu mixture to the linguine and set aside.

 

Reheat the skillet and add the broccoli, carrots, 1 tablespoon of water,

and 1 tablespoon of the tamari. Stir-fry until just tender, about 3

minutes. Add the mushrooms and remaining tamari, and stir-fry 1 minute

longer. Add the linguine and tofu mixture to the skillet, tossing to

combine, and heat through. Add additional tamari if desired and serve

immediately.

 

Other pasta choices: fettuccine, spaghetti

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