If you love Chinese takeout you’ll love this easy-to-prepare stir fry recipe. This recipe is so versatile you can use virtually use whatever veggies you have in your fridge. Use leftover beef or chicken for variety. Ingredients have been adjusted to fit a renal diet plan.
Lo Mein means “tossed noodles” in Chinese. It is a popular dish made with fresh Chinese egg noodles–wheat flour noodles with egg added—and tossed with stir fried vegetables and some type of meat or seafood. The noodles are first softened in boiling water before it is tossed with the other ingredients and the sauce.
• 8 oz lo mein noodles
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 medium carrot, sliced into thin sticks
• 1 red bell pepper, sliced into thin sticks
• 4 oz snow peas, tips cut off
• 1 cup cremini mushrooms, sliced
• ½ cup baby spinach
• 2 tablespoons low-sodium soy sauce
• Cook lo mein noodles according to package directions.
• Heat olive oil in a wok or in a large, deep skillet over medium-high heat. Add onions and cook until translucent. Add mushrooms and carrots, stir- fry for 3 minutes. Add snow peas and bell pepper and stir-fry for another 2 minutes. Add noodles, baby spinach and soy sauce. Stir to combine well and cook for another minute. Transfer onto a serving plate and enjoy!