PREPARATION: Boil noodles according to package directions. (Fresh noodles 3 to 4 minutes, whole wheat noodles 9-11 minutes.)

Drain and rinse with cold water. Drain again. (Can be refrigerated at this point.) Cut fresh noodles into quarters.

COOKING: Heat wok, add 2 Tb. oil. Add vegetables, stir-fry 1 to 2 minutes. Add bean sprouts and mix well.

Spread noodles on top. Add sauces and toss to mix well. Add scallions. Stir-fry until well heated and steaming, about 2 minutes. Serve.

Vegetable Lo Mein

Unfortunately, Lo Mein has developed the reputation of being a pile of oily, salty, heavy noodles. But it’s not hard to do better than the local takeout place. Oil can be minimized by using a well seasoned wok or nonstick pan. Use high quality fresh or dried noodles. Whole wheat noodle also work well. A good selection of vegetables lightens up noodle dishes, especially the bean sprouts.

1/2 lb. fresh, dried or whole wheat noodles  (spaghetti size)


1 medium onion, shredded


1 cup baby bok choy, halved


or 1 cup zucchini, shredded


or 1 cup snow peas


or 3 cups spinach, large pieces torn


1 cup fresh mushrooms, sliced


1/3 cup carrot, shredded


2 cups bean sprouts


2 scallions, thin diagonal slice


2 Tb. light soy sauce


2 Tb. mushroom sauce