Curried Vegetable Lo Mein

• 4 cups hot cooked lo mein noodles or linguine (about 8 ounces uncooked)
• 1 tablespoon toasted sesame oil
• 1 tablespoon canola oil
• 1 tablespoon peeled, julienne-cut fresh ginger
• 3 garlic cloves, minced
• 1 tablespoon curry powder
• 1/2 teaspoon brown sugar
• 3/4 cup low-sodium chicken broth
• 1 cup matchstick-cut carrot
• 1 1/2 cups red bell pepper, cut into 1/4-inch strips
• 1 cup sliced button or shiitake mushrooms
• 2 cups fresh bean sprouts
• 1/2 cup sliced scallions
• 2 tablespoons low-sodium soy sauce

1. Combine the noodles and sesame oil in a large bowl.
2. Heat the canola oil in a large nonstick skillet over medium-high heat. Add the ginger and garlic; saute for 30 seconds. Add the curry powder and sugar; saute for 15 seconds. Stir in the broth; bring to a boil. Add the carrot, bell pepper, and mushrooms; cook for 30 seconds. Cover and cook for 1 minute. Add the sprouts and scallions; cook, uncovered, for 1 minute. Add the noodle mixture and soy sauce; cook for 2 minutes, or until thoroughly heated.

mein noodles, sesame oil, canola oil, ginger, garlic, curry powder, brown sugar, chicken broth, matchstick, red bell pepper, button, fresh bean sprouts, scallions, soy sauce

Taken from www.myrecipes.com/recipe/curried-vegetable-lo-mein (may not work)