Ingredients:
8 ounces uncooked thin spaghetti
1/4 Cup vegetable oil
2 Cups fresh sliced mushrooms
1 Cup shredded carrots
1/2 Cup sliced red bell peppers
1 onion, chopped
2 cloves garlic, minced
2 Cups fresh bean sprouts
1/2 Cup chopped green onions
1 Tablespoon cornstarch
1 Cup chicken broth
1/4 Cup hoisin sauce
2 Tablespoons honey
1 Tablespoon soy sauce
1 teaspoon grated fresh ginger
Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
Heat oil in a large wok or saute pan. Stir fry mushrooms, carrots, peppers, onion and garlic until tender. Stir in bean sprouts and green onions. Cook for 1 minute.
Mix cornstarch and chicken broth in a small bowl and add to stir fry. Stir in hoisin sauce, honey, soy sauce and ginger. Cook and stir until thickened and bubbly.
Add cooked spaghetti, and toss. Serve immediately.
Serves 4.
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