Vegetable Lo Mein

Today’s lunch is my two favorite things combined: chinese food and pasta!

serves 2

1/2 lb. brown rice spaghetti
1/2 red onion
1 small carrot
1/2 red pepper
6 mushrooms
1/4 cup water chestnuts
6 tablespoons water
3 tablespoons tamari
1 tablespoon cornstarch
1 scallion
Sesame oil

Make the spaghetti and set aside.

Slice the onions into semi-circles and sauté in sesame oil. Slice the mushrooms and add to the onions. Peel the carrot with the vegetable peeler and continue to peel into ribbons. Add to the onions. Cut the peppers into matchsticks and add to the pan. Add the water chestnuts.

Whisk together the water, tamari and cornstarch and add to the vegetables. Stir to combine and let the sauce thicken.

Add the spaghetti and stir to coat the noodles and heat through. Add 1/4 cup pasta water and mix well to coat all of the spaghetti.

Top with thinly sliced scallions. Enjoy!

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