- 2 cups sliced button mushrooms
- 1 red pepper sliced into thin strips
- 4 heads of bok choy, leaves and stems chopped and separated
- 2 cups bean sprouts
- 2 large carrots, peeled and julienned
- 1 large white onion, chopped
- 2 sticks chopped celery
- 1 tbsp sesame oil
- 1/2 pkg Lo Mein noodles (or spaghetti noodles if you can't find them)
- 1/2 cup Hoisin sauce
- 2 tbsp soy sauce
- 2 tsp minced garlic in oil
- 1 tbsp sweet chili sauce
- 1 tsp Siracha
- 1 tbsp fish sauce
- 1/2 cup chopped roasted unsalted cashews
Directions
- Mix the Hoisin sauce, soy sauce, garlic, sweet chili sauce, Siracha, and fish sauce. Set aside.
- Heat the sesame oil in a non stick electric wok or a large non stick pan. Add the onion, carrots, celery, and bok choy stems and stir fry about five minutes until the onions begin to grow soft and translucent.
- Add the mushrooms, peppers, Bok Choy leaves, and bean sprouts and continue to stir fry and toss.
- Put a large pot of water on to boil and cook a half package of your favourite Chinese noodles for about three minutes - just until barley al dente - so cooked but still with a bit of firmness.
- While the noodles boil, add the reserved sauce to the vegetables.
- Drain the noodles and add to the wok. Toss and turn using two large spoons to coat the noodles and then leave them to cook in the sauce for aabout 2-3 more minutes until they're cooked the way you like them - pull a noodle out periodically to test for firmness.
- Serve sprinkled with toasted unsalted cashews.
