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 saute pan. Stir fry mushrooms, carrots, peppers, onion and garlic until tender. Stir in bean sprouts and green onions; cook one minute. Mix cornstarch and chicken broth 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 3

Add cooked spaghetti, and toss. Serve immediately.