Spicy Vegetable Lo Mein Recipes

Steps:

• Bring a medium saucepan of salted water to a boil. Pat the tofu dry between 2 layers of paper towels; season with salt and pepper. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning once, until well browned and slightly crisp, about 15 minutes; transfer to a plate.
• Meanwhile, cook the pasta in the boiling water, 1 to 2 minutes less than the label directs for al dente. Reserve 1 cup cooking water, then drain. Mix the soy sauce, oyster sauce and 1/2 cup of the cooking water in a small bowl.
• Add the remaining 1 tablespoon vegetable oil to the skillet. Increase the heat to high and add the broccoli. Cook, stirring, until crisp-tender, about 5 minutes. Add the bell pepper, carrot, jalapeno and ginger and cook until just softened, 2 more minutes. Add the noodles, tofu and soy sauce mixture and cook, tossing, until most of the sauce is absorbed, about 2 minutes. Stir in enough of the remaining 1/2 cup cooking water to loosen. Drizzle with the sesame oil, season with salt and toss.

Steps:

• Cook noodles according to package directions.
• Meanwhile, heat hot chili oil in large deep skillet or wok over medium heat. Add ginger and garlic; cook 30 seconds.
• Add mushrooms, bell pepper and bok choy; cook 3 minutes, stirring occasionally.
• Add broth and snow peas; simmer until vegetables are crisp-tender, stirring occasionally 3-5 minutes.
• Add tamari and vinegar.
• Drain noodles; add to skillet with vegetables.
• Add sesame oil; cook 1 minute, tossing well.
• Sprinkle with peanuts or cashews, if desired.