Quick Leftover Lo Mein

A low-protein recipe for kids and adults with PKU —from the Resource Mothers Handbook

2 Tbl (30 gm) oil
1 medium onion (110 gm), thinly sliced
1½ cup leftover cooked vegetables, for example, we used: ½ cup (64 gm) carrots, ½ cup (60 gm) celery, ½ cup (78 gm) mushrooms
1 cup (224 gm) bean sprouts
10 snow peas
4 cups cooked Aproten spaghetti, drained with salt, pepper and 4 Tbl (60 gm) butter added
1/3 cup (80 gm) soy sauce (La Choy brand contains half the amount of Phe of other brands)

Place a large frying pan or wok over high heat and let it get hot.  Add the oil and onion and stir fry until onion is soft, about 1 minute.  Add cooked vegetables, sprouts, and snow peas.  Stir fry 2 minutes.  Add spaghetti and the soy sauce.  Stir until pasta is coated.  Serve hot.  Yield: 6 cups.

Total Phe per recipe: 425 mg