Sodium Girl's Low-Sodium Lo Mein
udon noodles or linguine
1/4 c. tomato purée
2 tbsp. rice vinegar
2 tbsp. dark brown sugar
1/4 tsp. cayenne pepper
2 tbsp. toasted sesame oil (optional)
1 tbsp. canola oil
2 tsp. canola oil
1/2 lb. medium carrots
piece fresh ginger
small Napa cabbage
- In a large pot, cook the noodles according to package directions. In a small bowl, whisk together the tomato purée, vinegar, sugar, cayenne, sesame oil (if using), and 1/4 cup water. Drain the noodles, return them to the pot and toss with the tomato mixture.
- Meanwhile, heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add the pork and cook, breaking it up with a spoon, until browned, 4 to 5 minutes; transfer to a bowl.
- Wipe out the skillet and heat the remaining tablespoon canola oil. Add the mushrooms and cook, tossing, for 2 minutes. Add the carrots, garlic, and ginger and cook, tossing, for 1 minute. Add the zucchini and cabbage and cook, tossing occasionally, until the cabbage begins to wilt, about 2 minutes.
- Return the pork to the skillet and toss to combine. Toss the vegetable mixture with the noodle mixture.
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Date: 13.12.2018, 02:49 / Views: 54384