3/4 pound lo mein noodles
Sesame oil (start with a small amount)
1/4 cup hoisin sauce
4 tablespoons soy sauce
2 tablespoons canola oil
2 tablespoons minced fresh ginger (I just sliced mine)
sliced scallions (green onions)
1 cup julienne carrot (2 large)
1 cup thinly sliced celery (1-2 stalks)
3/4 cup fresh bean sprouts
1 cup (2 handfuls) snow peas, halved on a diagonal
1 red bell pepper, seeded and julienned
Cook the lo mein 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 canola oil and quickly sauté the ginger and scallions until they release aroma, then add the carrots, snow peas, pepper, and celery and briefly sauté before adding the noodles and at the end the bean sprouts. Add the soy-hoisin mixture and stir to coat.
I have also sauteed chicken or shrimp in some olive oil and soy sauce and added them to the dish if I want a protein though it stands quite well as a vegetarian dish as well.