VEGETABLE LO MEIN

INGREDIENTS

• 8 ounces thin spaghetti or soba noodles
• 1 teaspoon sesame oil
• 1 Tablespoon canola oil or avocado oil
• 2 cups frozen baby broccoli florets
• 1 cup diced onion
• 1 red bell pepper, diced
• ½ cup frozen shelled edamame or peas
• ½ cup grated carrot
• 2 teaspoons minced fresh ginger

line-height: inherit; list-style: none; margin: 0px 0px 0px 10px; padding: 0px; text-align: justify;">4 teaspoons minced garlic

3 Tablespoons vegetable broth (or chicken broth if not vegetarian)

3 Tablespoons less sodium soy sauce

2 Tablespoons coconut palm sugar or brown sugar

1 Tablespoon oyster sauce

INSTRUCTIONS

1. Cook pasta according to package instructions. Drain, return to pot, and coat with sesame oil.
2. While pasta is cooking, heat canola oil in large skillet over medium-high heat. Add broccoli, onion, and red pepper and cook, stirring regularly, for about 3 minutes. Add ginger, garlic, edamame, and carrot. Stir for an additional 1 minute while mixture continues to cook.
3. In small bowl, whisk together broth, soy sauce, brown sugar, and oyster sauce. Add soy sauce mixture and pasta to skillet and stir for an additional 1-2 minutes, or until everything is heated through.

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