A blog by ordinary people about living an extraordinary life


With more carrots than I know what to do with in the fridge, this lo-mein recipe was an obvious choice.  This is a great meal to prepare if you are attempting to be a flexiterian (more on this in a later post, but this is a great option in houses where one or two members want to be vegetarian).  Chicken, shrimp or beef could easily be prepared on the side and added into the lo-mein.


  • 5 tablespoons of soy sauce
  • 1 tablespoon of rice wine vinegar
  • 6 oz of soba noodles, prepared as per the package (boil for about 5-6 minutes)
  • 8 oz of extra firm tofu, cubed, drained (a terrific shortcut is to buy it in the cubed)
  • 3 scallions, chopped (from Farmer Dave)
  • 5 oz of shredded carrots (from Farmer Dave)
  • 3 oz of alfalfa sprouts
  • a drizzle of extra virgin olive oil
  • 1 bag (6 oz) of snap peas, cut in half

In a skillet, heat the oil over medium heat.  Add the tofu and pan fry until slightly brown, about 8-10 minutes.  Add the snap peas and scallions, cooking until somewhat soft, about 3-5 minutes.  Stir in the carrots, soy sauce and vinegar, cooking for another 2-3 minutes.

Mix in the cooked soba noodles and the sprouts.  Serve in bowls and use your chopsticks 🙂

I also used some sriracha hot sauce and flower tea.


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This entry was posted on December 20, 2011 by in Peter Waterman's posts and tagged , , , , , .
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