Vegetable Lo Mein

Whole wheat noodles / brown rice noodles - 6 oz
Sesame oil - 1/2 tbsp
Peanut Oil - 1 tbsp
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons olive oil
2 tablespoons minced fresh ginger
4 1/2 teaspoons minced garlic (about 3 cloves)
1/3 cup sliced scallions
1 cup julienne carrot (2 large)
1 cup thinly sliced green beans
1 cup thinly sliced red onion (1 medium)
3/4 cup fresh bean sprouts
3 tablespoons chopped fresh cilantro

Cook the  noodles in 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.

In a wok or a large skillet heat 1 tablespoon peanut oil and quickly sauté the ginger, garlic and scallions until they release aroma.

Then add the carrots and red onions and briefly sauté before adding the bean sprouts, about 2 minutes.

In a separate medium skillet, heat 1 tablespoon olive oil and sauté the noodles. When they are hot and look pan-fried or lightly browned, add them to the other sautéed ingredients in the large pan.

Add the soy-hoisin mixture and stir to coat. Sprinkle with the chopped cilantro and serve.