Vegetable Lo Mein

• 2 cups (475 ml) sliced fresh mushrooms
• 1 cup (225 ml) shredded carrots
• 1/2 cup (125 ml) green and/or red peppers, cut into strips
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 cups (475 ml) bean sprouts
• 1/2 cup (125 ml) sliced green onion
• 1/4 cup (60 ml) hoison sauce (Chinese barbecue sauce)
• 2 tbsp (30 ml). honey
• 1 cup (225 ml) chicken broth
• 1 tbsp (15 ml). cornstarch
• 1 tbsp (15 ml). soy sauce
• 1 tsp (5 ml). grated fresh ginger
• 1/4 tsp (1 ml). ginger powder
• 1/4 tsp (1 ml). cayenne pepper
• 1/4 tsp (1 ml). curry powder
• 8 oz (224 grm). thin spaghetti, cooked and drained

1. Cook mushrooms, carrots, peppers, onion and garlic until tender.
2. Stir in bean sprouts and green onion and cook one minute.
3. Stir cornstarch into chicken broth.
4. Add chicken broth mixture to skillet.
5. Add remaining ingredients except for spaghetti.
6. Cook and stir until thickened and bubbly.
7. Add cooked spaghetti and heat through.

mushrooms, carrots, red peppers, onion, garlic, bean sprouts, green onion, hoison sauce, honey, chicken broth, cornstarch, soy sauce, ginger, ginger powder, cayenne pepper, curry powder, thin spaghetti

Taken from online-cookbook.com/goto/cook/rpage/000357 (may not work)