Orient yourself to a lower salt lo mein
I love Chinese food. It tastes great, it's easy to make. And, overall, it's good for you.
Some recipes are a little high in salt, but the amount can be reduced by using a reduced-sodium soy sauce. Also, you can replace the rice wine with a dry sherry or white wine. Rice wine, like most cooking wine has been treated with salt to extend its shelf life and to ensure that it is not sold as an alcoholic beverage.
Another way of cutting down on the salt in Chinese food (or any kind of food) is to just leave out the salt. Instead of relying on salt for extra flavor, increase the amount of herbs and spices in the dish. Spices such as five-spice powder, curry powder, and chili powder have loads of flavor and are salt-free. Add some green onions for a pretty touch and some additional flavor.
Vegetable Lo Mein
8 ounces of soba noodles (or other flat noodles, like linguine)2 teaspoons of hot chili oil
2 teaspoons of ginger root, grated
2 cloves of garlic, minced
A small package of shittake mushrooms (3 to 5 ounces), caps thinly sliced
1 medium red pepper, cut into short thin strips
2 cups of bok choy, chopped
1/2 cup of canned vegetable broth or water
6 ounces of sugar snap peas or snow pea pods
2 tablespoons of low sodium soy sauce
2 tablespoons of rice vinegar
1 tablespoon of sesame oil
1/4 cup of chopped unsalted peanuts or cashews (optional)
- Cook the noodles according to the package directions.
- Meanwhile, heat the oil in a large deep skillet or a wok over medium heat.
- Add the ginger and the garlic; cook for 30 seconds.
- Add the mushrooms, the peppers and the bok choy. Cook for 3 minutes, stirring occasionally.
- Add broth (or water) and the sugar snap peas; simmer until the vegetables are crisp-tender, stirring occasionally, 3 to 5 minutes.
- Add soy sauce and vinegar.
- Drain the noodles; add to the skillet with the vegetables.
- Add the sesame oil and cook for a minute, tossing well.
- Sprinkle with peanuts or cashews, if you want them.
Vegan.
