If you don't care for any of the vegetables listed, just omit them, and add your favorites from the add-in list.
8 ounces lo mein noodles (or spaghetti)
1 tablespoon sesame oil + more for drizzling
1 small red onion, sliced
1 yellow, orange or red bell pepper, sliced
1 carrot, julienned
8 ounces fresh mushrooms, sliced
1 can water chestnuts, sliced
5 green onions, minced
3 garlic cloves, minced
1/4 cup hoisin sauce
1 tablespoon soy sauce or tamari
broccoli, bok choy, mung bean sprouts,
baby corn, asparagus, celery, cabbage,
spinach, snow peas, tofu, ginger
cilantro, peanuts, cashews
Cook noodles according to package instructions. Drizzle with sesame oil to prevent sticking, and set aside.
In a wok or very large pan over medium-high heat, add sesame oil.
When oil is hot, carefully add onion, bell pepper, carrot and mushrooms. Sauté for about 4-5 minutes, or until veggies are crisp-tender.
Add water chestnuts, green onions and garlic. Cook 1 minute, stirring continuously.
Add noodles, hoisin sauce and soy sauce. Stir well to combine, and heat for 1-2 minutes.
Recipe is from the Family Recipes Collection of Linda Jolly and Lisa Stephens.
Recipe Goldmine LLC © 1999 - | All Rights Reserved