Vegetable Lo Mein with soybean noodles

Ingredients

• Soybean Spaghetti

  Simply Nature

  7 oz of dry pasta or 196g

• Mushrooms

  Shiitake, dried

  5 mushroom or 18g

• Bok Choy

  1/2 head raw - Whole Foods Market

  ½ head raw or 420g

• Onions

  Young green, tops only

  4 stalk or 48g

• Garlic

  Raw

  2 clove or 6g

• Mung beans

  Mature seeds, sprouted, raw

  1 cup or 104g

• Soy sauce

  Made from soy (tamari)

  ¼ cup or 72g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Sweetleaf Liquid Stevia

  SweetLeaf

  ³⁄₁₆ ml or 100g

• Cayenne pepper

  Spices, red or cayenne

  ⅛ tsp or 0.2g

• Pepper

  Spices, black

  ½ tsp or 1g

• Avocado oil

  6 tbsp or 84g

• Chicken broth bouillon

  Dry, cubes

  1 cube or 4g

• Water

  Plain, clean water

  ½ cup or 118g

Directions

1. Wash bean sprouts well and leave to drain. Cook soybean spaghetti according to package directions. Drain and set aside.
2. Dissolve bouillon cube in 1/2 cup water and set aside. Soak mushrooms in warm water for 1/2 hour or until rehydrated. Cut into 1/2-inch strips and set aside.
3. Dice green onion and cut bok choi into 1/2-inch strips. Finely mince garlic. Set aside.
4. Mix together soy sauce, sesame oil, liquid stevia, cayenne pepper, and black pepper.
5. Add 3 TB of avocado oil to large skillet over medium heat. Add garlic and mushrooms. Stir for 5 seconds. Add bok choi and white parts of green onions and sautee until wilted. Remove vegetables and set aside.
6. Add remaining avocado oil to skillet and heat. When hot, add drained noodles. Let sit for 5 seconds, then stir fry for another few seconds. Add bouillon mixture and raise heat slightly. Stir until liquid seems to be absorbed. Add soy sauce mixture and return cooked vegetables to pan. Stir gently to mix.
7. Add bean sprouts and green parts of green onions. Stir-fry for another 2 minutes.