Vegetable Lo Mein

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.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 452 Calories

Ingredients

• 2 tablespoons honey
• ¼ cup vegetable oil
• 1 tablespoon cornstarch
• 1 onion, chopped
• 2 cups fresh sliced mushrooms
• ¼ teaspoon cayenne pepper
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 teaspoon grated fresh ginger
• ½ cup chopped green onions
• 1 cup shredded carrots
• 1 tablespoon soy sauce
• ¼ teaspoon curry powder
• 8 ounces uncooked spaghetti
• ½ cup sliced red bell peppers
• 2 cups fresh bean sprouts
• ¼ cup hoisin sauce

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Add cooked spaghetti; toss to coat.