Asian Vegetable Alfredo
Lite coconut milk serves a dual purpose in this Asian-inspired dish; it provides rich creaminess and flavor.
- 8 oz (250 g) uncooked lo mein noodles
- 2 cups (500 mL) snow peas, trimmed
- 1 medium red bell pepper
- 8 oz (250 g) fresh shiitake mushroom caps
- 4 green onions with tops, divided
- 4 garlic cloves, pressed
- 1 tbsp (15 mL) grated fresh gingerroot
- 2 cans (13.5 oz/398 mL each) lite coconut milk
- 2 tbsp (30 mL) lemon grass paste
- 1/2 tsp (2 mL) salt
- 1/3 cup (75 mL) dry-roasted salted cashew halves
- 1/2 cup (125 mL) loosely packed fresh cilantro, snipped
- Lime halves and Asian-style hot sauce such as Sriracha (optional)
Cook noodles according to package directions; drain and set aside. Meanwhile, thinly slice peas and bell pepper using Chef’s Knife; set aside. Thinly slice mushrooms and green onions, separating white and light green onion bottoms from tops. Set green onion tops aside.
Spray (12-in./30-cm) Skillet with canola oil using Kitchen Spritzer. Add mushrooms, onion bottoms, pressed garlic and ginger; cook and stir over medium heat 2-3 minutes or until mushrooms are tender. Add coconut milk and lemon grass paste to Skillet; cook, uncovered, 3-4 minutes or until mixture comes to a simmer, stirring occasionally.
Stir in noodles, peas, bell pepper and salt; cook, uncovered, 2-3 minutes or until mixture comes to a simmer, stirring occasionally. Remove Skillet from heat. Garnish each serving with green onion tops, cashews, cilantro and lime halves and hot sauce, if desired.
- 4 servings of 2 cups/500 mL
Nutrients per serving:
Calories 460, Total Fat 20 g, Saturated Fat 11 g, Cholesterol 0 mg, Sodium 770 mg, Carbohydrate 61 g, Fiber 5 g, Protein 12 g
U.S. Diabetic exchanges per serving:
3 starch, 3 vegetable, 3 1/2 fat (3 carb)
Lo mein noodles are long, thin noodles made with wheat flour and can be found in the Asian section of most major grocery stores. If desired, linguine noodles can be substituted for the lo mein noodles.