Mixed Veggie Mee Goreng
Last week I was talking with a client about Lo Mein. She loves it, and frequently orders takeout from a nearby Chinese restaurant. “Why not save some cash and calories and make your own?” I asked her. We did a quick search and found some healthy Lo Mein recipes online, including this one from Eating Well.
All this Chinese food chatter gave me a hankering to make my own, but I veered away from the already established recipes and decided to make an Asian-inspired veggie-noodle dish using my favorite sauce creation from this Mee Goreng recipe. I made an absolutely massive (and I mean massive) batch of this since every Sunday I cook for us and also make a handful of meals for a friend for the week. If you’re not feeding a small army, cut the ingredients in half if for just 4 or 5 servings (entrée sized portions).
1 box whole wheat spaghetti
2 bags frozen edamame, defrosted
1 bag frozen broccoli, defrosted
1 cup frozen corn, defrosted
1 bag pre-shredded carrots
4 cubes pre-marinated Trader Joe’s Teryaki Tofu, diced
½ cup ketchup
1 cup reduced sodium soy sauce
2 Tbsp Sriracha sauce
4 Tbsp sugar
2 Tbsp curry powder
Cook and drain spaghetti according to package directions. Meanwhile prepare the sauce by combining all ingredients in a large jar and shaking the (closed) jar until well combined.
When the spaghetti is done cooking, add the edamame, broccoli, corn, carrots and tofu into the large pot. Pour sauce over the pasta and veggie mixture. Cook over medium-high heat for 5 minutes until all of the ingredients are coated well with sauce and heated through. Serve and enjoy. Chopsticks optional but encouraged!