Vegetable Lo Mein

• 1 package Nasoya Chinese Style Noodles
• 1 tbsp. chili oil
• 1 red bell pepper, sliced into matchsticks
• 1 cup shredded carrots
• 1 yellow onion, chopped
• 2 tsp. chopped garlic
• 1 – 8 oz. package snow peas, sliced in half
• 3 baby bok choy, thinly sliced crosswise
• 1/2 cup chopped green onions
• 1 – 15 oz. can whole baby sweet corn, drained & cut in half
• 1 tbsp. cornstarch
• 1 cup vegetable broth
• 1/4 cup Hoisin sauce
• 2 tbsp. low sodium soy sauce
• 1/2 tsp. ground ginger
• 1/4 tsp. red pepper flakes

Cook noodles according to package, drain, and set aside.

While the noodles are cooking, heat oil in a large pan. Cook bell pepper, carrots, onion, garlic, baby bok choy and snow peas partially covered, until tender, about 8 minutes, stirring frequently. Stir in green onions and baby corn, cook one minute.

Mix cornstarch and vegetable broth in a small bowl and add it to the vegetables. Stir in hoisin sauce, soy sauce, ginger and red pepper flakes. Cook and stir until thickened, about 2-3 minutes. Add cooked noodles and toss.

Serve hot. Enjoy!