Lo Mein

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 10

Serving Size: 1 1/2 cups

Ingredients

1 pound Noodles, spaghetti, prepared, dry weight
2 tablespoons Oil, olive or vegetable
2 tablespoons Garlic, minced
½ cup Onion, diced
½ cup Celery, diced
½ cup Carrots, shredded
½ cup Peppers, red, diced
½ cup Peppers, green, diced
½ cup Fresh broccoli florets
½ cup Fresh zucchini, julienne
½ cup Fresh yellow squash, julienne
½ cup Soy sauce, low sodium
1 tablespoon Brown sugar, optional
15 ounces Beans, garbanzo, canned, drained

Preparation

1. Prepare spaghetti al dente; drain and keep warm.
2. Heat oil in a pan or wok; add the minced garlic, diced onion, diced celery, shredded carrots, diced red and green peppers, broccoli, zucchini, and the yellow squash. Sauté until vegetables are tender but crisp.
3. Add spaghetti, soy sauce, sugar and garbanzo beans to the vegetable mixture. Toss gently to mix all ingredients well.
4. Heat thoroughly and transfer to serving pans.

Nutrition information

Calories: 507 Total Fat: 13g Saturated Fat: 2g Monounsaturated Fat: 7g Polyunsaturated Fat: 2g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 84g Fiber: 19g Total Sugar: 11g Protein: 20g Sodium: 533mg Vitamin A: 299μg Vitamin C: 6mg Calcium: 96mg Iron: 5mg Folate: 111μg