Ingredients
- 8 oz. lo mein noodles
- 1 Tbsp. canola oil
- 1 Tbsp. thinly sliced ginger
- 3 cloves garlic, minced
- 1 Tbsp. curry powder
- ½ tsp. brown sugar
- ¾ cup low-sodium vegetable broth
- 1 cup matchstick-cut carrots
- 1½ cups thinly sliced bell pepper
- 1 cup sliced shiitake mushrooms
- 2 cups bean sprouts
- ½ cup sliced scallions
- 1 Tbsp. toasted sesame oil
- 2 Tbsp. low-sodium soy sauce
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Instructions
- Cook noodles according to package directions.
- While noodles cook, heat the canola oil in a large nonstick skillet over medium-high heat. Sauté the ginger, garlic, curry powder, and sugar until fragrant (30 seconds).
- Stir in the vegetable broth and bring to a boil (5 minutes).
- Add the carrot, pepper, and mushrooms. Cook, covered, until vegetable start to soften (2 minutes).
- Add the sprouts and scallions. Cook, uncovered, until sprouts are just warm (1 minute).
- Stir in cooked noodles, sesame oil, and soy sauce. Cook until heated through (2 minutes).