I love this dish. It’s part stir-fry, part pasta…what could be better. And since I control the fat and salt in the dish, we can enjoy it with abandon and little guilt.
Makes 4-5 servings
1 package whole wheat spaghetti, cooked al dente , wrapped in a towel
Sunflower or avocado oil for frying
spring or filtered water
1-inch piece kombu
1 onion, sliced into half-moon pieces
1 carrot, thick matchsticks
2 stalks celery, thick diagonals
1 cup button or cremini mushrooms, brushed free of dirt and thickly sliced
1 cup water chestnuts, drained well
1 cup Chinese cabbage, shredded
10-12 snow peas, tips and strings removed, left whole
1/2 pound extra firm tofu, cubed
organic soy sauce
3 tablespoons kuzu or arrowroot, dissolved in 1/4 cup cold water
fresh sliced green onion for garnish
In a deep pot, heat about 1 inch of oil slowly until quite hot. Remove cooked spaghetti from the towel (this prevents the oil spitting at you while you fry). Fry small batches of the spaghetti until golden brown and crispy. Drain well and set aside.
In a medium saucepan, place kombu and about 2 inches of water. Simmer the kombu for 5 minutes and remove. Place all the vegetables, except snow peas, Chinese cabbage and tofu in the pot and cook over low heat until just tender, about 5 minutes. Add balance of vegetables and tofu, season lightly with soy sauce and simmer until cabbage is limp, about 5 minutes. Stir in dissolved kuzu until a thin glaze forms over vegetables. Arrange chow mein noodles on a serving platter and spoon vegetables and sauce over top. Serve immediately, garnished with sliced green onions.