Recipes

[DiAnne]

A good side for shrimp, chicken, fish or tofu.

8 oz whole wheat spaghetti noddles, cooked per directions
1/2 t sesame oil
2 T hoisin sauce
1 T soy sauce
1 T canola oil (divided)
1 cup mushrooms, sliced
1/2 cup shredded carrots
1/2 cup red bell pepper, sliced
1/4 cup red onion, chopped
2 green onions chopped
1/2 cup fresh mung-bean sprouts
1/2 T fresh ginger, minced
3-4 cloves of garlic, minced
2 T fresh cilantro, chopped (divided)

Cook noodles in salted water per instructions. Drain and mix with the sesame oil. Combine hoisin and soy sauce in small bowl.

Heat 1/2 T oil in large skillet over med high heat. Add the mushrooms, carrot, bell pepper, red onion - cook stirring often until softened (2-4 minutes). Add the ginger and garlic and cook stirring constantly for one minute. Remove from skillet to bowl.

Add the other 1/2 T canola oil to the skillet and add the noodles. Cook, stirring often, for 3-5 minutes or until brown. Pour the hoisin sauce onto the noodles followed by the veggies, bean sprouts and 1/2 of the cilantro. Stir until evenly combined. Put into serving dish and sprinkle with remaining cilantro.