LO MEIN
The Recipe
8 oz spaghetti (Four side orders)
Dressing for Pasta
3 TB Asian Oil (our recipe for fresh ginger, scallions, and garlic fried in sesame oil)
2 TB low-sodium soy sauce
1 TB teriyaki
1 TB honey and
½ t each:
ground ginger
curry
cumin
garlic powder
Vegetables for pasta
All cut into twice the length and thickness of a wooden match.
All softened in 2 TB canola oil (being light, non-assertive, and heart healthy)
2oz celery
2oz carrots
2oz scallions
2oz red bell pepper
1oz chili pepper
Once the vegetables are softened, add in 1 or 2 TB of the pasta dressing and toss.
Spaghetti
Cook spaghetti, stopping the cook when the pasta is very firm to the taste.
Drain and run the hot spaghetti under cold water until it’s no longer hot. Doesn’t have to be cold.
Let the spaghetti drain for 5 minutes to get excess water out: water will kill the flavors of the dressing.
Dump the spaghetti into paper towels to further dry it.
Dress the spaghetti
In a stainless steel bowl pour the dressing over the spaghetti and toss until evenly spread
(Note: To ensure an even coating I put only a third of the pasta into the bowl and dress that with a third of the dressing. I add a second portion of undressed pasta on top of the first third, add a second portion of the dressing and toss that; and finally add the last third, repeating the process.)
Once the spaghetti is dressed, add in the double-wooden-match-sized softened vegetables and toss.
Eat as is or heat and serve.