|2 servings||calories per servings 490||protein serving 19 g||carbs per serving 65 g||total fat per serving 18 g|
Always thinking about hitting up your favorite Chinese-American takeout spot on your way home from work? This may be the dish for you! With all the sweet and savory flavors you crave—and none of the extra sodium, sugar and oil you don’t—this vegetarian lo mein is packed with protein as well as fiber-rich bok choy and carrots, and tossed with Chinese Southern Belle’s You Saucy Thing sauce for an undeniably delicious dish guaranteed to satisfy. Using brown rice noodles as the base packs in even more fiber and keeps the dish free of gluten. A sprinkle of crushed peanuts adds a delightful crunch to every bite.
|Nutrition Facts||/ Per Serving|
|Total Fat||18 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Total Carbohydrates||65 g|
|Dietary Fiber||9 g|
Place a saucepan over high heat. Fill half full with about 6 cups water. Stir in 1/2 teaspoon kosher salt. This is your noodle cooking water.
MISE EN PLACE
• Cut tofu into 1/2-inch dice.
• Chop green onion, keeping white and green parts separate.
• Peel and mince garlic.
• Halve carrots lengthwise. Thinly slice crosswise at an angle.
• Cut bok choy into bite-size pieces.
In a bowl, toss tofu with half of You Saucy Thing sauce.
• When water boils, add noodles. Cook until noodles are tender but not mushy, 5-6 minutes.
• Reserve 1/4 cup noodle cooking liquid.
• Drain noodles.
While noodles cook:
• Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil and carrot. Cook, stirring, until carrot is slightly tender, 2-3 minutes.
• Stir in onion whites, garlic and bok choy. Cook, stirring occasionally, until bok choy leaves begin to wilt, 1-2 minutes.
• Season to taste with kosher salt. Transfer to a plate.
• Add 1 teaspoon cooking oil to pan. When oil is hot, add tofu in a single layer. Cook without disturbing until browned on bottom, 3-4 minutes.
• Turn tofu. Cook until browned on other side, about 2 minutes more.
• Season to taste with kosher salt.
Fold in noodles, vegetables and remaining You Saucy Thing sauce. Adjust consistency as desired with reserved cooking liquid.
Garnish with onion greens and peanuts. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...