Vegetable Lo Mein (Chinese Style Pasta) with Fettuccine
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How Mary and Frank and Friends Eat
"We are dedicated to cruelty free living through a vegetarian - vegan lifestyle."
"Let no animal die that we may live!"

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Pasta (Spaghetti and Macaroni) Recipes
Vegetable Lo Mein (Chinese Style Pasta) with Fettuccine

Ingredients

1 lb. fettuccine, whole wheat
3-4 lbs. Cabbage
2 lbs. Carrots
1-1/2 lbs. onions
1 lb. Broccoli Stir-fry blend, frozen
2 Celery ribs
5-6 Garlic cloves
1 tbsp. Ginger, ground
Cayenne Pepper or Hot Pepper Sauce (to taste)
3-4 tbsp. Soy Sauce
Corn Starch, if needed
(To enlarge the photo of the vegetable lo mein, click on the photo or link)

Preparation

Our pasta recipes are prepared in what many people would consider a non-traditional quick method.  We prepare the veggies and sauce in either a large covered ceramic dish in our microwave oven or in a wok.  If cooking in a wok, stir fry the veggies in a little water at 375 degrees F. and reduce the heat to simmer when the sauce and pasta are added.  For this recipe we prefer to use our wok and stir-fry in a little water.

Begin by placing the cold water in the pasta pot and heat to boiling.

While the water is heating, wash and clean the cabbage and shred it (we like using a food processor).  Place the shredded cabbage in the wok.  Wash and peel the onions and shred in the food processor, and add to the wok.

Wash and peel the carrots and finely shred them in the food processor.  Add to the wok.

Wash and cut the celery into thin strips about 1-1/2 long, and add to the wok.

Peel the garlic and crush into the wok.  Add the ginger, the broccoli stir-fry mix, and 1/2 cup water.

Stir-fry at 375 degrees F. until the veggies are tender, but still a little chewy.

While the veggies are cooking, cook the pasta.  We cook our pasta on the stove top either in a regular pot or in a pasta pot.  When cooking pasta in a conventional pot on the stove top, we often found that the pasta would stick to the bottom of the pot.  Then we would pour the boiling water and cooked pasta into a colander to drain off the water.  With the pasta pot, the pasta never sticks to the bottom of the pot, and when it's cooked, all that is necessary is to lift out the inner pot and the water drains out.  Do not cook the pasta with the lid on the pot or the water will boil out between the inner and outer pot.  Be sure to mix the pasta after it is added to the boiling water to make sure that the pieces are not sticking together.  Cook until the pasta is tender but still a little chewy.

When the pasta and the veggies are cooked, add the pasta to the wok with the heat set to simmer, and gently mix together.  The remaining liquid should be absorbed into the pasta.  Add the soy sauce (if there is an excess of liquid in the wok, add a tablespoon of corn starch to the soy sauce and mix together, before adding to the wok), and continue gently mixing for a couple of minutes.

Serve and enjoy.

Broccoli Stir-Fry Mix, Frozen	Cabbage, Green	Carrots	Celery	Corn Starch	Garlic
Ginger, ground	Onions, Yellow	Pasta, Fettuccine, Whole Wheat	Pepper - Hot Red, ground (Cayenne)	Pepper Sauce - Hot Red	Soy Sauce

Dish, Ceramic Baking	Food Processor	Garlic Press	Knives	Measuring Cup, Liquid
Measuring Spoons	Pasta Pot	Peeler, Vegetable	Spoon, Large Mixing	Wok, Stainless Steel

The above recipe is in keeping with God's creation intent (Genesis 1:29-31):  'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.  And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so.   God saw all that he had made, and it was very good.' (NIV)  Let no animal suffer or die that we may live!

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