Oops – another recipe adapted from the folks at Prevention magazine …. but this one is great for incorporating lots of lots of vegetables. You can decide how much of your bok choy or Napa cabbage to include – the whole head? half? a quarter?
Ingredients:
8 ounces lo mein noodles (or just plain old spaghetti) 1 tablespoon toasted sesame oil 4 green onions, thinly sliced 1 head bok choy or Napa cabbage, thinly sliced 2 carrots, thinly sliced 1/2 cup vegetable broth 2 cloves garlic, minced 3 tablespoons soy sauce 2 tablespoons rice vinegar 2 teaspoons cornstarch
Preparation:
Prepare the noodles according to package directions.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the green onion, bok choy or Napa cabbage, and carrots. Cook for 3 minutes, or until tender-crisp.
In a small bowl, whisk together the broth, garlic, soy sauce, vinegar, and cornstarch, and add it to the skillet. Cook, stirring constantly, for 3 minutes, or until the sauce is thickened. Add the noodles and toss to combine. Serve immediately.