|Vegetable Lo Mein|
|½ pound thin spaghetti|
|3 tablespoons vegetable oil|
|1 medium carrot (cut in sticks)|
|2 cups cauliflower (cut in small flowerets)|
|1 green pepper (thinly sliced)|
|¼ pound Chinese pea pods (ends removed and left whole)|
|½ pound crumbled tofu|
|3 tablespoons soy sauce|
|2 tablespoons Chinese sesame oil|
|Cook spaghetti, just until tender, Drain and rinse in cold water. Place in a large bowl, toss with 1
tablespoon oil, and refrigerate for 1 hour.|
Combine all the vegetables with the tofu and set aside.
In wok heat 2 tablespoons oil and add spaghetti. Stir gently until it is evenly coated. Continue to fry the spaghetti over medium heat until lightly browned (about 5 minutes). Mix in the vegetables and tofu. Stir fry for 5 minutes longer. Add soy sauce, cover, and stem over low heat for 5 minutes. Remove lid, stir in sesame oil. and serve hot.