Curried Lo Mein
This is, by far, one of my favorite dishes to make. I found the recipe years ago in a magazine, and have changed and tweaked it according to my mood and what is available in my kitchen. This would also be fabulous with chicken for those meat eaters. Also, if you're low-carb and lovin' it, you can definitely leave out the linguine. Anyway you make it, I'm sure you'll love it.



Curried Lo Mein
8 oz cooked linguine
1 tbsp sesame oil
1 tbsp canola oil
1 tbsp ginger, julienned
3 cloves garlic, minced
1 tbsp curry powder
1/2 tsp brown sugar
3/4 c vegetable broth
1 c carrots, matchsticks
1 1/2 c bell pepper, julienned
1 c mushrooms, sliced
1 c bean sprouts, fresh or canned*
1/2 c scallions, sliced
2 tbsp soy sauce
1 tbsp fresh cilantro, minced

Toss cooked noodles with sesame oil and set aside. Heat canola oil over medium high heat. Saute ginger and garlice for 30 seconds. Add curry and sugar, saute 15 seconds. Stir in broth and bring to a boil. Add carrots, peppers, and mushrooms. Cook for 1 minute, then cover and cook an additional minute. Add sprouts and scallions, cook 1 minute uncovered. Add noodles and soy sauce, cook 2 minutes. Add cilantro, mix well, and remove from heat. Serve hot and enjoy.

*if using canned bean sprouts, rinse well.