a variation on Heather's lo mein
04/27/03 08:33 PM
Fried Noodles with Carrots and Hiziki
1 9-ounce package fresh Chinese lo mein noodles Nonstick cooking spray 2 teaspoons light olive oil Powdered cumin and powdered sage to taste 2 carrots, peeled and grated 1 bunch parsley, leaves chopped, stems discarded 1/2 cup dried hiziki seaweed, reconstituted in warm water for 15-30 minutes Soy sauce to taste
Bring a large pot of water to a boil and add the lo mein noodles, cooking until slightly tender but still quite chewy, about 1-2 minutes. Drain and rinse, then spray noodles with nonstick cooking spray. Run your fingers through the noodles to separate the strands and distribute the oil, spraying a little more oil throughout the noodles to evenly coat them. Cut the noodles into shorter lengths with kitchen shears.
Heat the light olive oil, cumin, and sage in a skillet over high heat until the spices sizzle. Add the noodles and stir fry until golden. Add the carrots, parsley, and seaweed and stir fry until carrots and parsley have wilted, seasoning generously with soy sauce. Serves 2. --adapted from _Tassajara Cooking_ and _Eating for IBS_