May 31, 2012
VEGAN LO MEIN & THAI SPRING ROLLS
eating healthy meals can be quite a struggle when you're on vacation. especially when there are thirteen different food critics giving their opinions for dinner. i will admit we didn't do much cooking during our texas visit, but we did manage to cook a couple of great meals. this was one of them. perfect for a warm texas evening. i love super quick dinners like this that can be easily altered to suit everyone's likes and dislikes. i usually end up making this when i'm trying to use up my veggies before they go bad. anything is good tossed with sauce and noodles. i apologize now for the spring roll addict you will soon become. i'm currently raising three little spring roll addicts. they request them at least once a week and love to help make them. they're great to toss in a picnic lunch too. happy eating!
spring roll disclaimer: if you have a toddler, there is a good chance they will sneak a spring roll behind your back, bust that thing open and string the rice noodles throughout your living room as if it were christmas tree tinsel. consider yourself warned.
VEGAN LO MEIN: original recipe here
3/4 pound lo mein noodles or whole wheat spaghetti
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons canola oil
2 tablespoons minced fresh ginger
2 tablespoons minced garlic
1/3 cup sliced green onions
1 cup julienne carrots
1 cup thinly sliced celery
1 cup thinly sliced red onion
1 cup sliced mushrooms
3/4 cup fresh bean sprouts
1 big ass handful of cilantro - we're kind of obsessed with it around here
cook the lo mein noodles in boiling, salted water. don't overcook or they'll be mushy once you stir fry them later. set aside to cool. toss with a little sesame oil if they're sticking together.
mix the hoisin sauce and soy sauce together and set aside.
in a wok(as if we all own one or something) or a large, deep skillet heat 1 tablespoon of canola oil and saute the ginger, garlic, and scallions. again, don't let them get mushy, just cook until you can really smell them. add the carrots, celery, red onions, mushrooms and saute. add the bean sprouts at the very end.
in a separate skillet, heat 1 tablespoon of canola oil and stir fry your noodles. once they have a little color and are heated again, add them to the veggies and toss with the hoisin soy sauce mix. sprinkle fresh cilantro on top and serve...or eat straight out of the bowl...with your hands.
THAI SPRING ROLLS:
1 package spring roll wrappers
1 package bean-thread noodles or thin rice noodles - cook according to package instructions
1/2 cup bean sprouts
5 green onions, chopped
1/4 cup fresh herbs - we used a mix of cilantro, basil and mint
1/4 cup carrots, grated
1 jar of peanut sauce - i'm usually to lazy to make it myself!
drop your spring roll wrappers into hot water, one at a time, for about 15 seconds. just long enough to make them soft. fill with noodles, veggies and herbs and roll together, folding the sides in as you go. don't be afraid to overfill, the wrapper will stick to itself and keep everything inside. dip in peanut sauce and eat or chill in the fridge until you're ready. and don't forget about the toddler disclaimer!
Labels: Eat Your Veggies