Crock Pot Chinese Vegetable Lo Mein Recipe

ingredients

2 pounds tofu
1 pound baby carrots
1 pound green beans
1 green bell pepper
1 red pepper
1 can (5 ounce size) water chestnuts, drained
1 can (5 ounce size) bamboo shoots, drained
1 can (20- ounce size) pineapple chunks with juice, reserved
1/4 cup soy sauce
1 package (12-16 ounce size) lo mein noodles (or rice)

Teriyaki Sauce
1 cup pineapple juice
2 tablespoons cornstarch
1 tablespoon soy sauce
2 tablespoons rice vinegar
1/2 cup sugar

directions

Cut tofu into 1-inch chunks and place in bottom of slow cooker. Place carrots on top. Chop green beans and peppers into 1-inch pieces and add to slow cooker. Top with drained water chestnuts, bamboo shoots, and pineapple chunks.

Stir together the reserved pineapple juice and 1/4 cup soy sauce and pour over veggies in slow cooker. Cover with lid and cook on HIGH for 6 hours.

When ready to serve, cook the lo mein noodles (on the stove according to package directions), and prepare the teriyaki sauce.

Teriyaki Sauce: stir together all the sauce ingredients in a small saucepan and bring to a boil. Lower heat and simmer until thick, about one minute.

To serve, top noodles with vegetables and teriyaki sauce. May serve with additional soy sauce or hot sauce, as desired.

nutrition data

445 calories, 6 grams fat, 86 grams carbohydrates, 17 grams protein per serving.

reviews & comments

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