Lo Mein with Tofu, Snow Peas and Carrots

Comments

Who said eating healthy is boring? Here's one tasty recipe that will change that thinking.

SERVINGS
4

COOK TIME
15

TOTAL TIME
30

INGREDIENTS
2 packages ramen noodles
2 packages (3 ounces each) Oriental-flavor ramen noodle soup mix
2 teaspoons vegetable oil
1 package (14 to 15 ounces) extra-firm tofu, patted dry and diced
6 ounces snow peas, strings
removed and each cut diagonally
in half (about 2 cups)
3 green onions, cut into 2-inch
pieces
1 1/2 cups shredded carrots (about half
10-ounce package)
1/2 cup bottled stir-fry sauce
3 ounces fresh bean sprouts (about
1 cup), rinsed and drained

PREPARATION
1. Heat covered 4-quart saucepan of water to boiling over high heat. Add ramen noodles (reserve flavor packets) and cook 2 minutes. Drain noodles, reserving 1/4 cup noodle cooking water.

2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until very hot. Add tofu and cook 5 to 6 minutes or until lightly browned, stirring occasionally. Add snow peas and green onions to skillet; cook 3 to 5 minutes or until vegetables are tender-crisp, stirring frequently. Stir in carrots, stir-fry sauce, and contents of 1 flavor packet to taste (depending on salt level of sauce), and cook 2 minutes or until carrots are tender. (Discard remaining flavor packet or save for another use.)

3. Reserve some bean sprouts for garnish. Add noodles, reserved noodle water, and remaining bean sprouts to skillet; cook 1 minute to blend flavors, stirring. Sprinkle with reserved bean sprouts to serve.

NUTRIONAL INFORMATION
(based on individual servings)
Calories: 375
Total Fat: 12 g
Saturated Fat: 3 g
Cholesterol: 0 mg
Sodium: 1485 mg
Carbohydrates: 47 g
Fiber: 4 g
Protein: 18 g

Originally published in