Lo Mein with Bok Choy and Tofu

My Chinese takeout order of choice as of late has been veggie lo mein with a side of cream cheese wontons.  But it is exceedingly rare to find a decent veggie lo mein that tastes fresh, isn't covered with oil, and has a good ratio of veggies to noodles. And more often than not, twenty minutes after dinner I will end up with a ripping MSG-induced headache. After years of disappointment, I concluded my love of Chinese takeout was not worth the headache (pun intended) and began researching recipes for my favorite takeout meals.  After years of experimenting, this has become one of my favorite recipes.

I love lo mein because it's all about the noodles, specifically deliciously thin noodles made from wheat flour, but you don't have to use traditional lo mein noodles to make great lo mein. For the version pictured here, I found fresh stir-fry noodles in the produce section of my local store and they had a nice chewy texture and a somewhat sweeter flavor. In general, my noodles of choice are with udon noodles which are a thicker wheat noodle than traditional lo mein noodles, giving them a very hearty and satisfying mouth feel. Soba noodles can be easier to find than udon or lo mein noodles, and are made from buckwheat flour making them a better source of whole grains. Keep in mind that wheat flour is often added to soba noodles, so always check the label if you have a wheat allergy. For a truly gluten free option, you can easily make this recipe using rice noodles. Out of sheer culinary curiosity, I have been looking high and low for shirataki noodles which are made from tofu and the konnyaku root, a cousin of yams. These have just 20 calories per 4 oz serving and are vegan and gluten free. Due to their recent publicity on shows like Dr. Oz, they're been in short supply, but I'll keep looking.  If you find them, please post a comment and tell me what you think!

The reason I make this dish with bok choy instead of the more familiar mix of celery, carrots, and baby corn is bok choy is a bargain superfood available in your local produce department. You'll find it along with the other weird-looking leafy greens that, if you're like me, you wonder what on earth they're used for.  Bok choy low in calories and carbohydrates, and loaded with antioxidants, vitamin C, folic acid and calcium. A typical head of bok choy is pretty impressive in size and you may wonder if you'll be eating it for a month, but the leaves cook down to almost nothing giving you the perfect veggie-to-noodle ratio which is a must for decent lo mein. I have made this recipe several times now and it always amazes me at how good this recipe tastes the next day. Whenever you're making stir fry or lo mein, take the time to have all your ingredients chopped, mixed, and ready to go before you start cooking - that's the trick to making these dishes at home faster than any delivery driver I know. Unlike my usual takeout which comes with 420 calories and 15 grams of fat per serving, and yes I accounted for the fact that there's really three servings of lo mein in that pint-sized takeout box, this comes in at 200 calories and 4 grams of fat per serving. For that you can help yourself to a second serving without any guilt! Enjoy!

Lo Mein with Bok Choy and Tofu, serves 8
2 T. reduced sodium soy sauce
2 T. black bean sauce or hoisin sauce
2 T. lime juice
1 T. sriracha chili sauce
1 T. sugar
1 package noodles (see above), cooked according to package directions
1 head bok choy, chopped in 1/2" slices
1 package extra firm tofu, pressed
1/2 T. oil
1/2 T. sesame oil
2 tsp garlic, minced
1/2 c. water
Cilantro and sesame seeds to garnish

Mix soy sauce, black bean sauce, lime juice, sriracha, and sugar together in a small bowl. Set aside. Cook lo mein noodles according to package directions and set aside.

Meanwhile, cut tofu into two thin patties and sear in a pan with 1/2 T. oil over medium high heat. Avoid stirring tofu during cooking, you want to form a crispy crust.  Remove tofu from pan and chop in to 1" pieces, set aside.

Reduce heat to medium. Add sesame oil and garlic to pan and saute for one minute. Add bok choy and water to pan and cook uncovered for 4-5 minutes or until well wilted. Return tofu and lo mein to pan, add sauce and stir to combine. Continue to cook for 3-5 minutes until heated through and sauce thickens. Top with chopped cilantro and sesame seeds just before serving.