Vegetable Chow Mein Noodle Bake

Author: Canadian Living

Kids love noodles so double the recipe to have enough for lunches the next day. Add an apple and granola bar and lunch is ready! Some think that this is even better cold!

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2004

Ingredients

  • 1 pkg precooked Chinese noodles
  • 3 tablespoons vegetable oil
  • 2 cups bean sprouts
  • 1 cup halved snow pea
  • 1/2 sweet red pepper sliced
  • 2 celery stalks thinly sliced
  • 1 onion thinly sliced
  • 1/4 cup oyster sauce
  • 1 tablespoon sodium-reduced soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon pepper
  • 2 green onions finely chopped

Method

In large pot of boiling salted water, cook noodles just until tender, about 2 minutes. Drain and transfer to 13- x 9-inch (3 L) glass baking dish. Add 2 tbsp (25 mL) of the vegetable oil; toss to coat. Bake in 375°F (190°C) oven until crisp and slightly golden, stirring once, about 12 minutes.

Meanwhile, in nonstick skillet, heat remaining vegetable oil over medium heat; stir-fry bean sprouts, snow peas, red pepper, celery and onion until onion is softened, about 5 minutes.

Whisk together oyster sauce, 2 tbsp (25 mL) water, soy sauce, sesame oil and pepper; add to bean sprout mixture and bring to boil. Pour over noodles and toss to coat. Sprinkle with onions.

Nutritional facts <b>Per serving:</b> about

  • Sodium 886 mg
  • Protein 15 g
  • Calories 443.0
  • Total fat 14 g
  • Cholesterol 73 mg
  • Saturated fat 1 g
  • Total carbohydrate 66 g

%RDI

  • Iron 27.0
  • Fibre 0.0
  • Folate 85.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 72.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Vegetable Chow Mein Noodle Bake

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