Lo Mein in the Time of Corona
A unique way to use whole wheat spaghetti. Dried pasta has been flying off the shelves in the last few weeks as people prepare to shelter in place during the pandemic. Red sauce and pesto are delicious, but an Asian twist makes the old noodle new again.
16 oz whole wheat spaghetti noodles
Broccoli, one small head
2 carrots
½ cup shitake mushrooms
3 green onions
2 t grated ginger
1/3 cup soy sauce
3 T maple syrup
3 T rice vinegar
2 T tahini
6 oz soy tempeh
2 t sunflower oil
4 cloves of garlic
½ cup vegetable broth
Sesame seeds
Sriracha to taste
Boil a large pot of water for the spaghetti. Heat a large skillet. Toast the sesame seeds and set aside.
Chop broccoli, carrots, and mushrooms into one-inch pieces. Slice green onions.
Whisk together soy sauce, maple syrup, rice vinegar, tahini, and ginger. Add one tablespoon broth, if needed to whisk.
When the water boils, cook the noodles for about 10 minutes.
Heat the oil in the large skillet. Sauté the garlic for 30 seconds and add the broccoli, carrots, and mushrooms. Cook until vegetables are tender, about 8 minutes, adding one tablespoon broth as needed for steaming the vegetables. Dice the tempeh and mix in with the vegetables.
Stir the soy sauce mixture into the vegetables. Drain the pasta and mix into the vegetables and sauce.
Garnish with green onion and sesame seeds. Serve with Sriracha.