- 3/4 lb lo mein noodles or whole wheat spaghetti
- 2 Tbsps canola oil
- Sesame oil (start with a small amount)
- 1 cup thinly sliced red onion (1 medium)
- 1/2 teaspoon of salt
- 2 Tbsps minced fresh ginger
- 1/4 cup hoisin sauce
- 4 1/2 tsps minced garlic (about 3 cloves)
- 1 cup julienne carrot (2 large)
- 1/3 cup sliced scallions (green onions)
- 3 Tbsps chopped fresh cilantro
- 1 cup thinly sliced celery (1-2 stalks)
- 3/4 cup fresh bean sprouts
- 2 Tbsps soy sauce
Hardware and Cutlery
- Medium to Large pot
- Wok or Large skillet
- Medium skillet
- Measuring spoons
- Vegetable knife
- Cutting board
- Cook the lo mein noodles in boiling salted water until al dente.
- Cool. Toss lightly with sesame oil to prevent sticking.
- Combine the hoisin and soy sauces in a small bowl and mix well.
- In a wok or a large skillet heat 1 tablespoon canola oil and quickly sauté the
ginger, garlic and scallions until they release aroma, then add the carrots, celery and
red onions and briefly sauté before adding the bean sprouts, about 2 minutes.
- In a separate medium skillet, heat 1 tablespoon canola oil and sauté the noodles.
When they are hot and look pan-fried or lightly browned, add them to the other
sautéed ingredients in the large pan. Add the soy-hoisin mixture and stir to coat.
Sprinkle with the chopped cilantro and serve.