Vegetable Lo Mein

Since we have a bunch of veggies already cut up from a Christmas veggie tray, I decided we definitely needed a stir-fry. I saw a lot of recommendations for recipes for lo meins on What’s Cooking, but finally landed on this one from and decided to give it a try. I liked that it had the potential for a little spice with the cayenne and curry powders. I’ve adjusted it just a bit to fit the vegetables we like in Chinese food and what I had on hand.


  • 1/4 pound uncooked spaghetti
  • 2 tablespoons vegetable oil
  • 1 cup fresh sliced mushrooms
  • 1/2 cup shredded carrots
  • 1/4 cup sliced red bell peppers
  • 1 can sliced water chestnuts
  • 1 cup cabbage, napa or bok choy, shredded
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 1 cup fresh bean sprouts
  • 1/4 cup chopped green onions
  • 1-1/2 teaspoons cornstarch
  • 1/2 cup chicken broth
  • 2 tablespoons hoisin sauce
  • 1 tablespoon honey
  • 1-1/2 teaspoons soy sauce
  • 1/2 teaspoon grated fresh ginger
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon curry powder


  1. 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.
  2. 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.
  3. Mix cornstarch and chicken 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.
  4. Add cooked spaghetti, and toss. Serve immediately.

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