Spicy Vegetable Lo Mein

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Spicy Vegetable Lo Mein

 

8 ounces soba noodles (or other flat Asian noodle)

2 teaspoons hot chili oil

2 teaspoons ginger root, grated

2 cloves garlic, minced

3 1/2 ounces shiitake mushrooms, caps thinly sliced

1 medium red bell pepper, in short thin strips

2 cups bok choy, chopped

1/2 cup canned vegetable broth

6 ounces sugar snap peas or snow pea pods

2 tablespoons tamari or soy sauce

2 tablespoons seasoned or regular rice vinegar

1 tablespoon dark-roasted sesame oil

1/4 cup chopped peanuts or cashews, optional

 

Cook noodles according to package directions.

Meanwhile, heat oil in large deep skillet or wok over medium heat. Add ginger

and garlic, cook 30 seconds.

Add mushrooms, bell pepper and bok choy, cook 3 minutes, stirring occasionally.

Add broth and sugar snap peas; simmer until vegetables are crisp-tender,

stirring occasionally, 3 to 5 minutes.

Add tamari or soy sauce, and vinegar.

Drain noodles; add to skillet with vegetables.

Add sesame oil; cook 1 minute, tossing well.

Sprinkle with peanutes or cashews, if desired.

Makes 6 servings.