Recipe by BusyBeeHoneyBee
The original recipe calls for Canadian bacon, so I suggest substituting fake bacon, tofu or some other meat sub. You could also just leave the meat out entirely and it would still be quite delicious.
Top Review by Karen Elizabeth
We loved this ... I made enough for just the 2 of us, but this is one of those meals where you really wish there were leftovers!!! Lacking carrots, I though about subbing zucchini, but decided just to go with the onions, red pepper and snowpeas, perfect as was. I did use a tiny bit of bacon, and added some shrimp, just a few, more for DH, who fancied them, the dish is great with or without! So simple but really good, definitely a keeper, thank you BusyBee!!! Made for PAC Fall 2012
- 1 tablespoon vegetarian oyster sauce
- 1 teaspoon toasted sesame oil
- 1 1⁄2 teaspoons soy sauce
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 3⁄4 cup vegetable broth
- 1 1⁄2 teaspoons cornstarch
- 1 lb fresh lo mein noodles or 1 lb spaghetti
- 3 tablespoons finely shredded fresh ginger
- 1⁄2 cup thinly sliced red onion
- 1 tablespoon canola oil
- 1 medium red pepper, slivered
- 1⁄2 cup sliced carrot
- 1 cup snow peas
- 2 ounces vegetarian bacon
Directions See How It's Made
- In a small bowl, combine oyster sauce, sesame oil, soy sauce, salt and pepper.
- In a separate bowl, whisk together broth and cornstarch until cornstarch is dissolved.
- In a large saucepan over high heat, cook noodles according to package directions. When noodles are al dente, drain water.
- Return to saucepan and toss with oyster sauce mixture.
- In a large wok or skillet over medium-high heat, cook shredded ginger and red onion in hot oil about 30 seconds, or until onion just begins to wilt and become slightly translucent.
- Add red pepper, carrots and snow peas, and stir-fry 2 minutes, or until vegetables are almost cooked.
- Add fake bacon and vegetable broth-cornstarch mixture.
- Bring to a boil and cook, stirring, until sauce is slightly thickened, about a minute.
- Add noodles and toss well to combine.