Name: Curried Vegetable Lo Mein
Yield: serves 4
Ingredients: 4 cups hot cooked lo mein noodles or linguine (about 8 ounces uncooked); 1 tablespoon toasted sesame oil; 1 tablespoon canola oil; 1 tablespoon peeled, julienne-cut fresh ginger; 3 garlic cloves, minced; 1 tablespoon curry powder; ½ teaspoon brown sugar; ¾ cup low-sodium chicken broth; 1 cup matchstick-cut carrot; 1 ½ cups red bell pepper, cut into 1/4-inch strips; 1 cup sliced button or shiitake mushrooms; 2 cups fresh bean sprouts; ½ cup sliced scallions; 2 tablespoons low-sodium soy sauce

Heat the canola oil in a large nonstick skillet over medium-high heat. Add the ginger and garlic; sauté for 30 seconds. Add the curry powder and sugar; sauté for 15 seconds. Stir in the broth; bring to a boil. Add the carrot, bell pepper, and mushrooms; cook for 30 seconds. Cover and cook for 1 minute. Add the sprouts and scallions; cook, uncovered, for 1 minute. Add the noodle mixture and soy sauce; cook for 2 minutes, or until thoroughly heated.

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Curried Vegetable Lo Mein

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