When you are on a diet you have to search for ways to satisfy those cravings for that good and greasy artery clogging foods that forced us to our diets in the first place. I love Asian food, especially from a grease soaked brown bag delivered to my doorstep. Unfortunately, that carry-out does feels the exact same way about me; it loves me so much it hugs on to my gut and gives me an unnecessary man-boob job. So what do we do? We replace our addictions with something healthier.

        My favorite dish is the C4 (combination platter 4, vegetable lo mein with an egg roll). Today I present my cost effective and low-calorie version vegetarian lomein:

 

Vegan Lo Mein with a Cucumber and Raddish slaw

Vegan lo mein with Japanese raddish and cucumber pickled salad

 

Ingredients:

 

• ½ package of linguine
• ¼ cup teriyaki marinade
• ½ pound of firm tofu, strained and cubed
• ¼ cup sliced scallion
• 1 cup julienned carrots
• 1 cup chopped cucumber
• 1 cup chopped radish
• Salt
• ¼ tsp Red pepper flakes
• ¼ tsp paprika
• Canola oil

 

 

1. prepare the linguine as directed on the instructions of the box, then set aside in a strainer. Also remember to boil the noodles in salted water.
2. while the noodles are preparing, in a bowl combine the cucumber, radish, a few pinches of salt and the paprika. Allow to chill in the refrigerator.
3. coat a large skillet with canola oil on medium heat, brown the tofu on each side, then remove the tofu onto a plate.
4. sauté the carrots, in the original skillet, until fork tender (about 8 min).
5. add the noodles and return the tofu back to the skillet, and add the teriyaki marinade, combine until all ingredients are evenly coated with the marinade.

 

Serve your noodles in a large bowl, garnish with the scallions. Enjoy it with a side of the cucumber and radish salad.