Vegetable Lo Mein

• 6 ounces uncooked linguine
• 1 teaspoon cornstarch
• 1/2 vegetable bouillon cube
• 1/2 cup water
• 1/4 cup reduced-sodium soy sauce
• 1/2 pound fresh mushrooms, quartered
• 2 tablespoons canola oil, divided
• 1/2 pound fresh snow peas
• 8 green onions, sliced
• 4 celery ribs with leaves, sliced
• 1 large sweet red pepper, thinly sliced
• 1 can (14 ounces) bean sprouts, rinsed and drained

1. Cook pasta according to package directions; drain and set aside. In a small bowl, combine the cornstarch and bouillon granules; stir in the water and soy sauce and set aside.
2. In a nonstick skillet, stir-fry mushrooms in 1 tablespoon oil 3 minutes or until tender; remove and keep warm. In same pan, heat remaining oil. Add remaining vegetables; stir-fry 5 minutes or until crisp-tender.
3. Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pasta and mushrooms. Heat through.

linguine, cornstarch, vegetable bouillon cube, water, soy sauce, mushrooms, canola oil, snow peas, green onions, celery, sweet red pepper, bean sprouts

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