Vegetable Lo Mein

I made these noodles to go with chinese bbq pork (I'll be posting that recipe soon).  We both really loved this lo mein recipe and would definitely make this again.

Lo mein noodles

3 tablespoons hoisin sauce

1/4 cup chicken broth

2 tablespoons soy sauce

2 teaspoons toasted sesame oil

1 teaspoon cornstarch

2 tablespoons vegetable oil

1 tablespoon finely chopped fresh ginger

1 medium onion, halved lengthwise and thinly sliced

5 mushrooms, thinly sliced

1/2 cup thinly sliced carrots

1 cup sugar snap pea pods

1/2 red bell pepper, sliced

Cook noodles according to package directions.

In a small bowl, mix the hoisin sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Set aside.

Heat 1 tablespoon of the vegetable oil in a large wok or nonstick skillet over medium-high heat. Stir-fry the ginger for 30 seconds. Then add the onion and stir-fry for 2 minutes. Add the mushrooms, bell pepper, peas and carrots and stir-fry 2 minutes.  Add the cooked noodles and the sauce, turn the heat down and stir fry for anotherminute or two.