Like fried rice, Lo Mein is relatively high in processed carbohydrates and sodium and low in vitamins, minerals and fiber, according to USDA. But with this simple homemade version, you can add as many vegetables as you like to reduce sodium. Here, coleslaw mix quickly makes delicious vegetables without any chopping! In addition, past studies have shown that the cabbage in the mix is a Brassicaceae vegetable (kale, broccoli, cauliflower, etc.) that is packed with antioxidants in the form of polyphenols and may have anti-inflammatory properties in the body. There is sex.
For 4 people
material
- 8 oz dry bread myen noodles
- 1 tbsp extra virgin olive oil
- 2 cup coleslaw mix
- 1 red bell pepper, slice
- 2 pieces of garlic, chopped
- 2 tablespoons of sodium soy sauce
- Garnish optional ingredients: peanuts, leeks, lime wedges, sesame seeds
direction
- Put water in a large pot and bring to a boil. Cook the lo mein according to the instructions on the package. Drain completely and rinse with cold water to stop cooking.
- Meanwhile, heat a large wok or deep frying pan over medium to high heat. Add olive oil, coleslaw mix, peppers and garlic and cook for about 4-6 minutes with frequent stirring until the vegetables are tender and the coleslaw begins to turn brown.
- Add noodles and soy sauce to a frying pan and cook while stirring well until the noodles are hot.
Nutrition per serving: 241 calories, total fat 4g (saturated fat 0.5g), protein 6g, carbohydrates 44g, fiber 1.1g, sugar 2.1g (sugar 0.1g), sodium 467mg
