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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a wonderful recipe for Lo Mein, it's a family favorite and one I have made so many times in the past -you could firstly cook chicken breast strips or shrimp to use in this dish if desired, adjust the chili flakes to desired heat level ;-) Ingredients:
8 ounces cooked spaghetti (cooked only until al dente) |
1/4 cup vegetable oil |
1 teaspoon dried chili pepper flakes (can use more to taste) |
2 cups sliced fresh mushrooms |
1 medium carrot, peeled and shredded |
1 small red bell pepper, seeded and sliced |
1 medium onion, chopped |
1 -2 tablespoon minced fresh garlic |
1 -2 teaspoon minced fresh ginger |
2 cups fresh bean sprouts |
1 large green onion, chopped |
1 tablespoon cornstarch |
1 cup canned chicken broth |
1/4 cup hoisin sauce |
2 tablespoons molasses or 2 tablespoons honey |
1 tablespoon soy sauce |
1/4 teaspoon curry powder |
salt and black pepper |
chopped cashews (optional) or peanuts (optional) |
Directions:
1. Heat oil in a large wok or skillet.
2. In a small cup whisk together the chicken broth with cornstarch until combined; set aside.
3. Add in the chili flakes and stir for 30 seconds.
4. Add in the mushrooms, carrots, bell pepper, onion, garlic and ginger; stir-fry until tender (about 3 minutes).
5. Add in bean sprouts and green onion; cook for about 1 minute.
6. Add in the chicken broth/cornstarch mixture along with the hoisin sauce, molasses, soy sauce and curry powder; cook, stirring until thickened and heated through.
7. Season with salt and pepper to taste.
8. Mix in the cooked spaghetti to the mixture; toss to combine.
9. Sprinkle with peanuts or cashews if desired.
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