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Vegetable Lo Mein
- 12 ounces lo mein noodles or whole wheat spaghetti
- 2 teaspoons sesame oil
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons canola oil, divided
- 2 tablespoons minced fresh ginger
- 4 1/2 teaspoons minced garlic (about 3 cloves)
- 1/3 cup sliced green onions
- 1 cup julienne carrot (2 large)
- 1 cup thinly sliced celery (1-2 stalks)
- 1 thinly sliced red onion
- 3/4 cup fresh bean sprouts
- 3 tablespoons chopped fresh cilantro
Cook the lo mein noodles in boiling salted water according to package directions until al dente. Cool.
Toss lightly with sesame oil to prevent sticking.
Combine the hoisin and soy sauces in a small bowl and mix well.
In a wok or a large skillet heat 1 tablespoon canola oil and quickly sauté the ginger, garlic and scallions until they release aroma, then add the carrots, celery and red onions and briefly sauté before adding the bean sprouts, about 2 minutes.
In a separate medium skillet, heat 1 tablespoon canola oil and sauté the noodles.
When they are hot and look pan-fried or lightly browned, add them to the other sautéed ingredients in the large pan.
Add the soy-hoisin mixture and stir to coat. Sprinkle with the chopped cilantro and serve.
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- 12 ounces lo mein noodles or whole wheat spaghetti
- 2 teaspoons sesame oil
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons canola oil, divided
- 2 tablespoons minced fresh ginger
- 4 1/2 teaspoons minced garlic (about 3 cloves)
- 1/3 cup sliced green onions
- 1 cup julienne carrot (2 large)
- 1 cup thinly sliced celery (1-2 stalks)
- 1 thinly sliced red onion
- 3/4 cup fresh bean sprouts
- 3 tablespoons chopped fresh cilantro