Chinese Stir-fry Noodles with Fresh Vegetables

• 1 pound spaghetti prefer whole wheat
• 1 tablespoon vegetable oil
• 1 inch ginger finely chopped
• 2 cloves garlic minced
• 2 each scallions, spring or green onions thinly sliced
• 1 cup mushrooms crimini or white, sliced
• 1 medium carrots thinly sliced, 1/4 inch thick
• 1 medium sweet red bell peppers yellow or red
• 1 cup broccoli florets chopped
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce, tamari or to taste
• 1 x salt to taste
• 1 x cilantro freshly chopped, optional
• 1 x chili garlic sauce optional

1. Bring water in a large sauce pan to a boil, add the spaghetti, cook until noodles start tender, 10 minutes.
2. Meanwhile heat the oil in a large non-stick skillet in high temperature, add mushrooms, stirring often until the mushrooms are soft, part of the water is released, about 3 to 5 minutes.
3. Stir in the carrots, stir-fry for about 2 minutes.
4. Add the bell pepper, cook another 2 minutes.
5. Add the broccoli, stir often, cook a couple of minutes.
6. Transfer the vegetables onto a plate, set aside.
7. After noodles are cooked, remove from the heat right away, pour the noodles with water into a colander, using cold water to stop cooking, drain well.
8. Then heat sesame oil in the skillet, add the noodle, stir for 2 to 3 minutes.
9. Stir in the cooked vegetables, cook for another 1 minutes, add soy sauce, salt to taste.
10. Remove from the heat.
11. Serve warm with cilantro and chili garlic sauce if desire.

whole wheat, vegetable oil, ginger, garlic, scallions, mushrooms crimini, carrots, sweet red bell peppers, broccoli florets chopped, sesame oil, soy sauce, salt, cilantro freshly, garlic

Taken from recipeland.com/recipe/v/chinese-stir-fry-noodles-fresh--50178 (may not work)