Vegetable Lo Mein

• 8 oz. uncooked spaghetti
• 3/4 c. chicken broth
• 1/4 c. soy sauce
• 2 tsp. cornstarch
• 2 Tbsp. vegetable oil
• 3 1/2 c. (10 oz. pkg.) mushrooms, sliced
• 3 c. diagonally sliced celery
• 1 1/2 c. sliced sweet red bell peppers
• 2 c. bean sprouts
• 1/2 c. green onions, cut in 1-inch pieces
• 1 1/4 c. (1/4 lb.) snow peas

1. Cook spaghetti.
2. Meanwhile, in a cup, combine chicken broth, soy sauce and cornstarch until smooth; set aside.
3. In a wok or large saucepan, heat oil until hot.
4. Add mushrooms, celery and red peppers; cook and stir until celery is almost crisp-tender, about 3 minutes.
5. Stir in bean sprouts, scallions, snow peas and cornstarch mixture.
6. Cook and stir until mixture thickens and boils, about 1 minute.
7. Drain spaghetti; toss with vegetables. Serve hot.
8. Makes 4 portions.

spaghetti, chicken broth, soy sauce, cornstarch, vegetable oil, mushrooms, celery, sweet red bell peppers, bean sprouts, green onions, snow peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=989699 (may not work)