Sweet & Spicy Lo Mein

This recipe is perfect for healthcare institutions and hospitals. It was developed by HSUS’s team of expert chefs and reviewed by HSUS’s team of registered dietitians.

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Servings: 10

Serving size: 1 cup

Ingredients

1 pound Lo Mein noodles (or spaghetti noodles)
5 cups Vegetable stock, divided
4 cups (1 8-ounce package) Soy curls*, like Butler brand
1 cup Onion, julienne cut or chopped
1 cup Carrots, julienne cut or chopped
2 cups Broccoli florets
1 cup Celery, julienne cut or chopped
¼ cup Soy sauce, reduced sodium
¼ cup Maple syrup
1 tablespoon Chili paste
1 cup Red bell pepper, Julienne cut or chopped

Preparation

1. Prepare Lo Mein noodles (or spaghetti) as directed by package. Set aside and keep warm.
2. Hydrate soy curls by placing them in a large bowl and pouring 4 cups of hot vegetable broth over them. Stir well to ensure that all soy curls are covered. Let hydrate about 10 minutes. Once soy curls are well hydrated, drain and set aside.
3. Over medium heat, dry sauté the onions, using ¼ – ½ cup of the vegetable broth as needed to deglaze the pan (cook off any food that sticks). Cook onion until translucent.
4. Add carrots, broccoli, and celery and let cook for 5 minutes until beginning to become tender. Add remaining ½ cup vegetable stock, soy sauce, maple syrup, and chili paste. Stir to combine and turn heat down. Add red bell pepper and cook until vegetables are tender but crisp, stirring occasionally. Taste for seasoning and adjust as needed.
5. Toss with Lo Mein noodles (or spaghetti) and serve.

Variation

*Packaged vegan chicken can be used in place of soy curls

Nutrition information

Calories: 248 Total Fat: 2.5g Saturated Fat: 0.1g Monounsaturated Fat: 0g Polyunsaturated Fat: 0.1g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 47.6g Fiber: 3.5g Total Sugar: 9.9g Protein: 8.9g Sodium: 629.7mg Vitamin A: 138μg Vitamin C: 37.5mg Calcium: 37mg Iron: 1.2mg Folate: 27μg