Szechuan-Style Lo Mein

• 8 ounces vermicelli or 8 ounces thin spaghetti, broken in half
• 4 tablespoons dark sesame oil (divided, 3-1)
• 2 teaspoons minced fresh ginger
• 2 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes, I used less (optional)
• 2 cups sliced bok choy or 2 cups swiss chard
• 1 red bell pepper, cut into short, thin strips
• 1 cup reduced-sodium chicken broth
• 1/4 cup reduced sodium soy sauce
• 2 green onions, cut diagonally, 3/4-inch pieces
• 4 ounces water chestnuts, sliced diagonally, 1/2-inch slices (I used La Choy)
• 4 ounces sliced fresh large mushrooms (I used button)
• 1 (6 ounce) package Canadian bacon, slices cut into strips or (6 ounce) package turkey bacon, already cooked & crispy, broken into 1/4-inch pieces
• 1/4 cup chopped fresh cilantro or 1/4 cup chopped fresh parsley
• 1/4 cup chopped cashews (optional) or 1/4 cup peanuts, I used cashews (optional)

1. Cook vermicelli according to pkg directions; drain and toss with 1 tablespoon of the oil.
2. Keep warm and set aside.
3. Meanwhile heat remaining oil in a large, deep skillet over medium heat.
4. Add ginger,garlic and pepper flakes;stir-fry for 30 seconds.
5. Add bok choy, bell pepper,and mushrooms; stir-fry 4 minutes.
6. Add broth and soy sauce; bring to a simmer.
7. Add green onions; simmer until vegetables are tender, about 2-3 minutes.
8. Stir in vermicelli, water chestnuts and Canadian bacon, if using, or "turkey" bacon pieces; heat through.
9. Transfer to 4 or 5 shallow bowls; top with cilantro or parsley, and, if desired, peanuts or cashews.
10. Serve with hot fluffy white or brown rice.

vermicelli, dark sesame oil, fresh ginger, garlic, red pepper, choy, red bell pepper, chicken broth, soy sauce, green onions, water chestnuts, mushrooms, bacon, fresh cilantro, cashews

Taken from www.food.com/recipe/szechuan-style-lo-mein-159719 (may not work)