Chinese-Style Lo Mein with Vegetables

Name: Chinese-Style Lo Mein with Vegetables
Total time: 30 min
Ingredients: 16 oz. whole wheat spaghetti or lo mein noodles (use wheat/gluten-free, if needed); 2 Tbsp. canola or vegetable oil; 1/4 cup hoisin sauce (sold with Asian foods); 2 Tbsp. reduced-sodium soy sauce (or more to taste, use any variety, use wheat/gluten-free, if needed); 1 - 2 Tbsp. fresh ginger (peeled and minced (we like lots!)); 2 cloves garlic (minced, about 1 tsp.); 4 scallions (thinly sliced); 1 carrot (julienned (cut into thin strips about 1-inch long)); 1 red bell pepper (julienned, or use 2 more carrots); 1/4 cup fresh cilantro (chopped (optional))

www.thescramble.com

This healthy version of a Chinese restaurant classic, adapted from a recipe from Renegade Lunch Lady, Chef Ann Cooper (www.chefann.com), is totally guilt free.

View full recipe on www.thescramble.com

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Ingredients

16 oz. whole wheat spaghetti or lo mein noodles (use wheat/gluten-free, if needed)
2 Tbsp. canola or vegetable oil
1/4 cup hoisin sauce (sold with Asian foods)
2 Tbsp. reduced-sodium soy sauce (or more to taste, use any variety, use wheat/gluten-free, if needed)
1 - 2 Tbsp. fresh ginger (peeled and minced (we like lots!))
2 cloves garlic (minced, about 1 tsp.)
4 scallions (thinly sliced)
1 carrot (julienned (cut into thin strips about 1-inch long))
1 red bell pepper (julienned, or use 2 more carrots)
1/4 cup fresh cilantro (chopped (optional))