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Ingredients
- 1 package KA–ME® Wide Lo-Mein Noodles
- 1 tbsp KA–ME® 100% Pure Sesame Oil
- 8 oz mushrooms , sliced
- 1 bell pepper , sliced
- 1 medium carrot , thinly sliced
- 1 cup broccoli florets, finely chopped
- 2 cups spinach , chopped
- 1/2 14-oz package extra firm tofu , drained and pressed
- 1/4 cup low-sodium soy sauce
- green onions , sliced, as garnish
Instructions
- Cook KA–ME® Wide Lo Mein Noodles according to package directions. Drain; set aside.
- In a medium skillet over medium heat, add KA–ME® Sesame Oil. When hot, add mushrooms, peppers, carrots, and broccoli; cook for 5-7 minutes, stirring, until slightly tender.
- Cut tofu into small cubes. Add to skillet, toss, and cook for 8-10 minutes, until lightly browned on all sides.
- Add KA–ME® Wide Lo Mein Noodles and then add soy sauce and sugar to mixture and toss.
- Cook for 1-2 minutes until sauce is thickened.
- Serve with a sprinkle of green onions.
Recipe Notes
Recipe courtesy of @emilieeats
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