3 / 4 lb lo mein noodles or whole wheat spaghetti
Sesame oil (start with a small amount)
2 tablespoons soy sauce
2 tablespoons canola oil
1 / 4 cup hoisin sauce
2 tablespoons chopped fresh ginger
4 1 / 2 teaspoons minced garlic (about 3 cloves)
3 / 4 cup fresh bean sprouts
1 cup julienne carrots (2 large)
1 / 3 cup sliced scallions (green onions)
1 cup thinly sliced celery (1-2 stalks)
1 cup thinly sliced red onion (1 medium)
3 tablespoons chopped fresh cilantro
Cook, mein noodles in the boiling salted water until al dente. Cool. Toss lightly with sesame oil to prevent sticking.
Combine the hoisin and soy sauces in a small bowl and mix well.
Wok or large skillet heat the 1 tablespoon of canola oil and quickly fry the garlic, ginger, shallots and release until fragrant, then add the carrots, celery and red onion, and saute briefly before adding the sprouts soybean, about 2 minutes.
In a medium skillet independent, heat 1 tablespoon canola oil and fry the noodles. When they are hot and look fried or lightly browned, add the other ingredients in a large pot sauté. Stir hoisin soy and stir to coat. Sprinkle with chopped cilantro and serve.