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Low Carb Lo Mein Recipe

   
 

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     Low Carb Lo Mein

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
3 bags of Shirataki Tofu Spaghetti Noodles
1 bag frozen Chinese stir fry vegetables
8 oz boneless, skinless chicken breast (cut into cubes)
1 cup bean sprouts
1/2 cup chopped mushrooms
1/2 cup thinly sliced zucchini
1/2 cup chopped scallions
1/4 cup shredded carrots
1/4 cup reduced sodium soy sauce
 
1 tbsp corn starch
1 chicken flavored bullion
2 Splenda packets

Instructions
Rinse and drain Tofu Shirataki noodles VERY well. Dry them thoroughly, and run a knife or kitchen shears through 'em a few times (so noodles aren't as long). Set aside.
To make sauce, combine soy sauce, cornstarch, consommé/bouillon, and sweetener with 1/2 cup of hot water. Stir well and set aside.
Bring a large pan or a wok sprayed with nonstick spray to medium-high heat. Add chicken and all the veggies (the frozen and the fresh ones). Stirring frequently, cook for 5 - 7 minutes (until chicken is cooked throughout and frozen veggies are heated).
Pour sauce into pan/wok, stir well, and continue to cook until sauce has thickened. Lastly, add in the noodles, and cook until entire dish is thoroughly mixed and heated. MAKES 4 SERVINGS


Originally Submitted
1/26/2012





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