Noodles are considered neutral, while carrots, red bell pepper, scallions, ginger, garlic, and all spices are yang 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
1/2 teaspoon brown sugar
3/4 cup low-sodium chicken broth
1 cup matchstick-cut carrot
1 1/2 cups red bell pepper, cut into 1/4-inch strips
1 cup sliced button or shiitake mushrooms
2 cups fresh bean sprouts
1/2 cup sliced scallions
2 tablespoons low-sodium soy sauce
How to Make It
Combine the noodles and sesame oil in a large bowl.
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.