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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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 452
Ingredients Method Nutrition

Ingredients
  

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

Method
 

  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.

Nutrition

Calories: 452kcalCarbohydrates: 69gProtein: 11gFat: 16gSaturated Fat: 2gCholesterol: 1mgSodium: 512mgFiber: 6gSugar: 19g

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