This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children. Teaching children to eat with chopsticks is great fun and opens the door to discussion of other cultures. For protein, tofu, chicken, or pork make good additions to this dish.
Special Diets:
Ingredients
Method
Cook the lo mein noodles in boiling salted water according to package directions until al dente. Cool.
Toss lightly with sesame oil to prevent sticking.
Combine the hoisin and soy sauces in a small bowl and mix well.
In a wok or a large skillet heat 1 tablespoon canola oil and quickly sauté the ginger, garlic and scallions until they release aroma, then add the carrots, celery and red onions and briefly sauté before adding the bean sprouts, about 2 minutes.
In a separate medium skillet, heat 1 tablespoon canola oil and sauté the noodles.
When they are hot and look pan-fried or lightly browned, add them to the other sautéed ingredients in the large pan.
Add the soy-hoisin mixture and stir to coat. Sprinkle with the chopped cilantro and serve.
Nutritional Info
Serving Size
Calories
188
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.