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Fast Lane Chow Mein

Makes 6 1-cup servings

This chow mein takes just minutes to prepare and is a delicious way to load up on nutritious vegetables. Ramen soups are sold in natural food stores and many supermarkets. Be sure to choose a vegetarian brand in which the noodles are baked rather than fried.

1 1/2 cups water, divided
1 small onion, chopped
2 garlic cloves, minced
1 celery stalk, thinly sliced
1 cup sliced mushrooms (about 1/4 pound)
1/2 cup thinly sliced green cabbage
1 cup chopped bok choy or broccoli florets
2 packages vegetarian ramen soup

Heat 1/2 cup of water in a large pot. Add onion and garlic and cook until onion is soft, about 5 minutes.

Add celery, mushrooms, cabbage, and bok choy or broccoli.

Break ramen noodles into pieces and add to vegetables along with one of the ramen seasoning packets and remaining 1 cup of water. Stir to mix, then cover and cook over medium-high heat until vegetables and noodles are tender, 5 to 7 minutes. Stir occasionally and add a bit more water if mixture begins to stick.

Per 1-cup serving

  • Calories: 90
  • Fat: 0.6 g
  • Saturated Fat: 0.1 g
  • Calories from Fat: 5.7%
  • Cholesterol: 0 mg
  • Protein: 3.6 g
  • Carbohydrates: 17.6 g
  • Sugar: 1.2 g
  • Fiber: 1.6 g
  • Sodium: 397 mg
  • Calcium: 27 mg
  • Iron: 1 mg
  • Vitamin C: 5.8 mg
  • Beta Carotene: 363 mcg
  • Vitamin E: 0.1 mg

Source: Healthy Eating for Life for Children by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.