Ingredients
1 pound fresh or dry white noodles or Lo Mein egg noodles
2 tablespoons mushroom flavored dark soy sauce
3 tablespoons low-sodium soy sauce
2 teaspoons toasted sesame oil
2 teaspoons of sugar dissolved in 2 teaspoons of hot water
½ teaspoon Chinese five-spice powder½ teaspoon Asian chili paste
4 fresh garlic cloves, thinly sliced
4 fresh green onions, cut into 2-inch pieces and thinly sliced lengthwise
1 cup fresh mushrooms (shiitakes or button or any other), sliced
1 fresh red, orange or yellow bell pepper, thinly sliced
1 tablespoon rice or white vinegar
1 cup snow peas, both ends trimmed
Directions
1.Wash hands with soap and warm water. Wash produce well. Process produce as directed.
2.Boil noodles in hot water until al dente, rinse in cold water and set aside.
3.In a small bowl, combine both soy sauces, sesame oil, dissolved sugar and spice powder. Mix together well and set aside.
4.Heat 1 tablespoon vegetable oil in a wok over high heat and add garlic, white parts of green onions and mush-rooms. Stir fry for 30 seconds, remove from wok and set aside.
5.Add peppers and carrots to hot wok and pour vinegar, stir fry for a minute, remove from wok and set aside.
6.Add snow peas and leafy greens to the wok and cook until greens are wilted, remove from wok and set aside.
7.Pour more oil into wok if needed then making sure the noodles are not clumped together, add them to the wok. Stir fry for 30 seconds then pour sauce mixture over noodles and continue stir frying them until noodles are light brown in color. Turn off the heat.
8.Add vegetables back to the wok and mix them with the noodles. Serve immediately and garnish with cilantro leaves. Enjoy!
Note: optional ingredients are not included in nutrition information