My family loves pasta and would eat it every night if I let them. I discovered a new whole grain pasta that tastes great. I have tried other whole wheat pastas and my family would not eat them as they had a bad taste to them and no amount of sauce would cover up the bad taste. Hodgson Mill makes a wonderful whole grain pasta that tastes great. My family gave me the thumbs up when I made it for dinner. They said it did not taste like whole wheat pasta and said I could buy it again. I am happy that now I can serve them pasta with great nutrition in it like 8 grams of protein, 3 grams of fiber and plenty of iron. This pasta is great for traditional sauce or for other recipes. I made Lo Mein with the Ultragrain thin spaghetti and my family loved it.Even my husband, who will not touch healthy foods, ate it.
Hodgson Mill Ultragrain is an all-natural, 100% whole wheat flour that is specially milled to have the taste, texture and appearance of traditional white flour pasta. The plus is it has all the nutrition of whole wheat pasta. Hodgson Mill adds Quinoa to it for extra powerful nutrients.
I had carrots and zucchini in my refrigerator along with tofu to use in my Lo Mein but you can use other meats and veggies to suit your taste. Veggies like broccoli, peppers, and green beans work well in this dish. If I had mushrooms I would have added those to my dish also. You can also substitute shrimp or chicken for the tofu.
12 ounces Hodgson Mill Ultragrain thin spaghetti
1 3/4 cup chicken broth
1/4 cup oyster sauce
3 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons vegetable oil
1 tablespoons minced garlic
2 teaspoons minced ginger
1 pound tofu
2 cups diced zucchini
2 tablespoons cornstarch
In a large pot of salted boiling water, cook the noodles according to directions on the package. Drain and set aside.
For the sauce: Combine the chicken broth, oyster sauce, soy sauce, and sesame oil. Use this sauce to marinate the tofu in. I find the best way to marinate the tofu is to slice the tofu horizontal so you have two slices. Place this slices in a large dish and cover with the sauce.
Heat a wok over high heat. When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and saute for 30 seconds. Take the tofu slices out of the sauce and cook them in the wok for about 1 minute on each side. You will have to do each slice separately. After each slice is cook cut them into cubes and set aside.
In the same pan, heat the remaining 1 tablespoon vegetable oil and add the remaining garlic and ginger. Saute 30 seconds, and then add in the carrots and zucchini. Saute the veggies until they are tender, about 4 minutes.
Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce that the tofu was in. Add the sauce to the pan with the vegetables and bring to a simmer.Stir until the sauce thickens. Once the sauce thickens, add this mixture to the spaghetti and combine until well mixed.
I like to serve the Lo Mein on plates and then place 4 tofu cubes on top of the pasta. You can also place the pasta in a serving dish and put the cooked tofu on top of the pasta.
For more information on this wonderful Hodgson Mill product, click the below links.
"These opinions are my own and was sent the above mentioned Hodgson Mill product in exchange for a review."