Vegetable Spicy Szechuan Lo Mein Noodles

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Michael Summers

2 ½ lbs of SOFT (or cooked) lo mein or chow mein noodles or even cooked spaghetti

½ lb vegan meat of choice (I used leftover Tofurky ham) - diced (very optional)

subheading: for the veggies:

2 tsp hot chili oil (or other oil)

2 tsp sesame oil

1 small onion - diced

6 long beans (or other green beans) chopped

1 bell pepper (I used ½ red & ½ yellow) - diced

1 zucchini - diced

2 dozen snow peas - trimmed & sliced

6 mushrooms - sliced

2 small heads of broccoli - cut into florets

5 or 6 carrots - chopped

1 cup purple (or other) cabbage - chopped

8 oz can sliced water chesnuts - drained

6 bird’s eye chilis - split (optional)

½ cup water

subheading: for the sauce:

2 TBS minced ginger

4 garlic cloves - minced

1 tsp Chinese 5 Spice

2 TBS Shaoxing cooking wine or rice vinegar

4 TBS light soy sauce

2 TBS dark soy sauce

1 tsp agave

1 large handful Thai basil (or other basil)

GARNISH - more shredded basil or cilantro, sesame seeds, sliced scallions, lime wedges

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