Hungry Girl Veggie Lo Mein–A winner
Sunday morning Andrew and I watched the “Chinese” episode of Hungry Girl’s TV show, and that night we made this. While a lot of her stuff requires too much stuff. super processed stuff, or million steps, this recipe was less fuss and didn’t have anything you’ll never use again in it, score!
This is definitely going to be our go to craving Chinese recipe! Totally satisfying for incredibly low cal.
Hungry Girl Veggie So Low Mein
(We added 1 lb. of chicken tenderloins to make this our entire dinner)
PER SERVING (1/4th of recipe, about 1 1/2 cups) (4 of those HUGE bowls!)
129 calories, 2g fat, 995mg sodium, 23g carbs, 6g fiber, 9g sugars, 6g protein -- PointsPlus® value 3*
- 3 packages House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute
(First time using these, they are weird, but definitely pretty amazing for 3 carbs a serving! I found these near the Tofu at my Harris Teeter).
- 1/4 cup reduced-sodium/lite soy sauce
- 1 tbsp. cornstarch
- 1 tbsp. granulated sugar (or granulated no-calorie sweetener)
- 2 tsp. chicken-flavored powdered consommé (The bullion to us common folk)
- 1 cup quartered mushrooms (skipped don’t like em)
- 1 cup thinly sliced zucchini
- 1 cup bean sprouts (Never got these before, nice crunch, and I only needed $.27 worth for the recipe, unheard of)
- 1/2 cup chopped scallions (grew my own, thanks Pinterest)
- 1/4 cup shredded carrots
- 1 bag (about 12 oz.) frozen Chinese-style stir-fry mixed vegetables
Use a strainer to rinse and drain noodles. Thoroughly pat dry. Roughly cut noodles and set aside. (The liquid they come in smells horrible!! Rinse and pat dry, she stresses how important this is, you can nuke them if the smell bothers you, directions on the bag, this product is going to get my through pasta cravings for the next 6 months! Do these first so they can sit drying on the towel).
Here is where you should prep those veggies.
This is what bean sprouts look like, they are nice and crunchy.
My window sill chives after their hair cut, so glad I started growing them, I ALWAYS forget them at the store, love them on salads too!
To make the sauce, in a medium bowl, mix soy sauce, cornstarch, sugar, consommé, and 1/2 cup hot water. Set aside.
In our case this is where we cooked our chicken with salt and pepper.
Bring a large skillet or a wok sprayed with nonstick spray to medium-high heat on the stove. Add fresh and frozen veggies. Cook and stir until hot, 5 - 7 minutes.
Stir sauce and add to the skillet or wok. Continue to cook and stir until sauce has thickened, 3 - 4 minutes. (This is where we added our chicken).
Add noodles and cook and stir until hot, 1 - 2 minutes. Serve and enjoy!
MAKES 4 SERVINGS