Vegetarian Lo-Mein
If you are missing your weekly Chinese Food Take out fix – here is a really scrumptious alternative sans the beef or chicken. I make this all the time and usually serve some egg drop soup, and some fish potstickers along with it.
This is another great WOK recipe – and because you are making it at home – much healthier than the version you get at the store.
Don’t worry if you do not have hoisin sauce you can use a sweet teriyaki instead. (can get in any kosher supermarket – brands like mikee’s and kedem both make)
Make this for dinner tonight and have Asian Night – have some fun and buy a few $.50 Chinese containers in Michaels, serve with a set of chopsticks. As kids my mother let us sit on the floor with pillows and eat Chinese style!
Make it Asian night!
Sarah
Ingredients
- 8 ounces uncooked spaghetti
- 1/4 cup vegetable oil
- 2 cups fresh sliced mushrooms
- 1 cup shredded carrots
- 1/2 cup sliced red bell peppers
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups fresh bean sprouts
- 1/2 cup chopped green onions
- 1 tablespoon cornstarch
- 1 cup vegetable broth or water
- 1/4 cup hoisin sauce
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon curry powder
Directions
- 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.
- 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 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.
- Add cooked spaghetti, and toss. Serve immediately
