Lo Mein with Tofu Snow Peas and Carrots
Instructions:
- Using packaged soup mix and bottled stir-fry sauce to give you a head start, this balanced meatless meal is practically done before you’ve started.
- 2 packages (3 ounces each) Orientalflavor ramen noodle soup mix
- 2 teaspoons vegetable oil
- 1 package (14 to 15 ounces) extrafirm 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
- 11â„2 cups shredded carrots (about half 10-ounce package)
- 1â„2 cup bottled stir-fry sauce
- 3 ounces fresh bean sprouts (about 1 cup), rinsed and drained
- 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 1â„4 cup noodle cooking water.
- 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.)
- 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.
- P R E P 15 minutes
- C O O K 15 minutes
- MA K E S 4 main-dish servings