Vegetable Lo Mein
Description
Whip up a zesty blend of hoisin sauce, honey, soy, ginger, cayenne, and curry powder to flavor this fabulous stir-fry of mushrooms, carrots, peppers, onion, garlic, bean sprouts, and green onion. Toss with hot spaghetti.
Ingredients
•
8 ounces uncooked spaghetti
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1/4 cup vegetable oil
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2 cups fresh sliced mushrooms
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1 onion, chopped
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1 cup shredded carrots
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1/2 cup sliced red bell peppers
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2 cloves garlic, minced
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2 cups fresh bean sprouts
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1/2 cup chopped green onions
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1 cup chicken broth
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1 tablespoon cornstarch
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1/4 cup hoisin sauce
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2 tablespoons honey
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1 tablespoon soy sauce
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1 teaspoon grated fresh ginger
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1/4 teaspoon cayenne pepper
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1/4 teaspoon curry powder
Directions
1
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2
Heat oil in a large wok or sauté pan. Stir-fry mushrooms, onion, carrots, peppers, and garlic until tender. Stir in bean sprouts and green onions; cook for 1 minute.
3
Mix chicken broth and cornstarch in a small bowl and add to stir-fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper, and curry powder. Cook and stir until thickened and bubbly.
4
Add cooked spaghetti; toss to coat.