Veggie So Low Mein

Ingredients

• 1 cup bean sprouts 
• 0.3 cup carrots shredded
• 2 teaspoons chicken-flavored powdered consomme 
• 1 tablespoon cornstarch 
• 1 tablespoon granulated sugar 
• 1 cup mushrooms quartered
• 12 ounces stir-fry vegetables mixed frozen chinese-style
• 0.5 cup scallions chopped
• 3 packages house foods tofu shirataki spaghetti shaped noodle substitute 
• 0.3 cup lite soy sauce reduced-sodium
• 1 cup zucchini thinly sliced

Equipment

• frying pan
• paper towels
• knife
• stove
• wok

Directions

1. Rinse and drain shirataki noodles well. Dry noodles thoroughly, using paper towels to soak up as much moisture as possible. Use a knife or kitchen shears to slice them up a bit. Set aside.
2. Bring a large skillet or a wok sprayed with nonstick spray to medium-high heat on the stove.
3. Add mushrooms, zucchini, bean sprouts, scallions, and carrots.
4. Add frozen veggies.
5. Saute for 5 to 7 minutes, stirring frequently, until the frozen veggies have thawed and are hot.
6. Meanwhile, to make the sauce, combine soy sauce, cornstarch, consomme, and sugar with 1/2 cup of hot water. Stir well and set aside.
7. Pour the sauce into the skillet or wok. Stir well and continue to cook until the sauce has thickened, about 3 to 4 minutes.
8. Add the noodles and cook, stirring occasionally, until the entire dish is thoroughly mixed and hot, 1 to 2 minutes.
9. Serve it up and enjoy!!