Lo Mein Noodles

• 2 quarts water
• 1 tablespoon chicken bouillon granules
• 1 package (16 ounces) thin spaghetti
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon reduced-sodium teriyaki sauce
• 1-1/2 teaspoons Chinese five-spice powder
• 1/8 teaspoon white pepper
• 1/4 cup canola oil
• 1/2 cup thinly sliced onion
• 1 cup fresh snow peas
• 1/2 cup chopped green onions

1. In a Dutch oven, bring water and bouillon to a boil. Add spaghetti. Return to a boil; cook, uncovered, for 6 minutes or until almost tender. Drain, reserving 1/2 cup cooking liquid. Add soy sauce, teriyaki sauce, five-spice powder and pepper to reserved liquid; set aside. Set spaghetti aside.
2. In a
3. or wok, heat oil until hot. Add onion and saute for 2 minutes. Add peas; saute 2 minutes longer. Stir in reserved spaghetti. Add reserved soy sauce mixture to pan. Simmer, uncovered, for 3-4 minutes or until liquid has evaporated. Sprinkle with green onions.

water, chicken bouillon granules, thin spaghetti, soy sauce, teriyaki sauce, white pepper, canola oil, onion, fresh snow peas, green onions

Taken from www.tasteofhome.com/recipes/lo-mein-noodles/ (may not work)