Finding the “right” noodle for this dish was probably the hardest part. There are so many noodles to choose from and while we like the glass noodles in japchae, tonight Tricia wanted to recreate one of her favorite Lo Mein take out dishes. There are a variety of chuka soba noodles, or ramen noodles on the market, but many use artificial colors (yellow dye) or additives that I’m sure at least ONE of us in our mast cell sensitive family would have a problem with, so finding a basic lo mein noodle was a must. We ended up selecting the Hakubaku Organic Udon Wheat Noodle and it was PERFECT. Though we learned that this little 9 ounce pack makes more than we realized. Two or three would have been more than sufficient for our family of ten.
Lovely Lo Mein
Ingredients
Sauce
Instructions
-
Mix up the marinade/sauce and pour a bit over the tofu that you have drained and cubed. Bake in a 400° oven for 30 minutes
-
Chop your veggies in pieces that are about the same size so they will cook well together. We paired the broccoli with the beans and carrots. And we sauteed the mushrooms and the zucchini separately for our family dynamics, but any vegetable combination a la cart or mixed would work fine.
-
Cook the udon as directed on package (ours said 4 minutes) but do not overcook. Heat the remaining sauce in saucepan stirring until thickened and pour over drained noodles and serve. We sprinkled some everything bagel seasoning on top, but toasted sesame seeds would be lovely as well.
