Ingredients
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8 ounces uncooked linguine or 8 ounces uncooked Chinese egg noodles
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1/4 cup vegetable oil
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2 cups fresh sliced mushrooms
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1/2 cup sliced red bell pepper
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1 onion, chopped
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2 garlic cloves, minced
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2 cups fresh bean sprouts
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1 tablespoon cornstarch
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1 cup chicken broth
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1/4 cup hoisin sauce
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2 tablespoons honey
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1 tablespoon soy sauce
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1 teaspoon grated fresh ginger
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1/4 teaspoon cayenne pepper
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1/4 teaspoon curry powder
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1 cup shredded carrot
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1/2 cup chopped green onion
Instructions
- 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.