Recipe by DrGaellon
Adapted from a recipe by ANGCHICK at allrecipes.com. An excellent side dish for any Asian meal, try adding ¾ lb cooked meat (chicken, pork, beef, shrimp), cut in julienne, for a main dish. * The best noodles to use are found in Asian markets, labelled "lo mein." They're a slightly dry, curly, fresh egg noodle. Next best is regular dried linguini. Dried egg noodles will turn mushy, as will vacuum-packed "fresh Chinese-style" egg noodles. * Hoisin sauce, also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chile peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or ethnic section. If this item is not in stock at your local store, ask your grocer to special order it for you. Most grocers will be happy to do this for their customers.
- 8 ounces uncooked linguine or 8 ounces uncooked Chinese egg noodles
- 1⁄4 cup vegetable oil
- 2 cups fresh sliced mushrooms
- 1 cup shredded carrot
- 1⁄2 cup sliced red bell pepper
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups fresh bean sprouts
- 1⁄2 cup chopped green onion
- 1 tablespoon cornstarch
- 1 cup chicken broth
- 1⁄4 cup hoisin sauce
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon curry powder
Directions See How It's Made
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente (3-5 minutes for egg noodles, 8-10 minutes for spaghetti); drain.
- Heat oil in a large wok or sauté pan. Stir fry mushrooms, carrots, peppers, onion and garlic until tender. Stir in bean sprouts and green onions; cook one minute. Mix cornstarch and chicken broth in a small bowl and add to stir fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper and curry powder. Cook and stir until thickened and bubbly.
- Add cooked pasta, and toss. Serve immediately.