8ozwhole-wheat spaghetti noodlescooked per instructions
½tspsesame oil
2tbsphoisin sauce
1tbspsoy sauce
1tbspcanola oildivided
1cupof mushroomssliced
½cupof shredded carrots
½cupof baby bell pepperssliced
¼red onionsliced
2green onionschopped
½cupof mung bean sprouts
½tbspfresh gingerminced
3-4clovesof garlicminced
2tbspfresh cilantrochopped (divided)
Instructions
Cook noodles in salted water per instructions. Drain and mix with the sesame oil. Combine the hoisin and soy sauce together in a small bowl then set aside.
Heat 1/2 tbsp into a large skillet over medium-high heat. Add the mushrooms, carrot, bell pepper, red onion, and green onion, and cook, stirring often, until softened, about 2-4 minutes. Add the ginger and garlic and cook, stirring constantly, for 1 minute. Remove from the skillet into a bowl and set aside.
Add the other 1/2 tablespoon of canola oil to the skillet and add the noodles. Cook, stirring often, for 3-5 minutes or until light brown.
Pour the hoisin mixture onto the noodles followed by the veggies, sprouts, and half of the cilantro. Stir until evenly coated and well combined. Pour into the serving dish and sprinkle with the remaining cilantro. Serve immediately. Enjoy.
Pour into the serving dish and sprinkle with the remaining cilantro. Serve immediately. Enjoy.