This dish tastes even better the next day! And it's not really spicy, the hoisin sauce and dash of cayenne pepper just give it a little kick.
Vegetable Lo Mein
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
Servings: 4
INGREDIENTS:
8 ounces uncooked Udon noodles
1/2 cup sesame oil, divided
2 cups fresh sliced mushrooms
1 cup shredded carrots
2 cloves garlic, minced
2 cups fresh bean sprouts
1-2 cups chopped Bok choy
1 tablespoon cornstarch
1 cup chicken or vegetable broth
1/4 cup hoisin sauce
2 tablespoons honey
1 tablespoon soy sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon curry powder
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add udon noodles and cook for 8 to 10 minutes or until al dente; drain. Heat oil in large wok and fry cooked noodles to lightly brown. Set aside.
2. Heat remaining oil in a large wok or saute pan. Stir fry mushrooms, carrots, Bok choy, and garlic until tender. Stir in bean sprouts; cook one minute. Mix cornstarch and broth in a small bowl and add to stir fry. Stir in hoisin sauce, honey, soy sauce, cayenne pepper and curry powder. Cook and stir until thickened and bubbly.
3. Add fried udon noodles and toss. Serve immediately or refrigerate.
