Chinese Spicy Vegetable Lo Mein

30 mins

Pasta Dishes
8 ounces soba noodles (or other flat Asian noodle)
2 teaspoons hot chili oil
2 teaspoons ginger root -- grated
2 cloves garlic -- minced
3 1/2 ounces shiitake mushrooms, pkg -- caps thinly sliced
1 medium red bell pepper -- in short thin strips
2 cups bok choy -- chopped
1/2 cup canned vegetable broth
6 ounces sugar snap peas or snow pea pods
2 tablespoons tamari or soy sauce
2 tablespoons seasoned or regular rice vinegar
1 tablespoon dark-roasted sesame oil
1/4 cup chopped peanuts or cashews -- optional
Serves 6
Cook noodles according to package directions. Meanwhile, heat oil in large deep skillet or wok
over medium heat. Add ginger and garlic; cook 30 seconds. Add mushrooms, bell pepper and
bok choy; cook 3 minutes, stirring occasionally. Add broth and sugar snap peas; simmer until
vegetables are crisp-tender, stirring occasionally, 3 to 5 minutes. Add tamari or soy sauce, and
vinegar.

Drain noodles; add to skillet with vegetables. Add sesame oil; cook 1 minute, tossing well.
Sprinkle with peanuts or cashews, if desired.