Vegetarian Lo Mein
For the Sauce:
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 tablespoons brown sugar
1 teaspoon toasted sesame oil
1/4 teaspoon Chinese five spice powder
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
1/2 teaspoon Sriracha hot chili sauce
2 teaspoons cornstarch
2 teaspoons canola oil
2 cups bean sprouts
1/2 cup thinly sliced scallions, white and green parts
1 cup mushrooms, sliced
1 cup shredded Napa cabbage
1/4 cup grated carrot
6 oz Chinese egg noodles or whole wheat spaghetti
Cook the egg noodles or spaghetti according to package instructions, drain and set aside.
Stir all sauce ingredients together in a small saucepan set over medium heat. Bring to a boil, reduce heat and simmer until thickened and glossy, about 3 minutes. Set aside.
Meanwhile, set a large wok or skillet over medium-high heat. When the pan is hot, add the two teaspoons of canola oil and swirl to coat. Add the bean sprouts, mushrooms, cabbage, and carrot.
Saute for about 3 minutes, or until the vegetables begin to soften. Add the cooked egg noodles and the sauce, tossing to combine. Serve immediately.