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Ingredients

8 ounces uncooked spaghetti ¼ cup vegetable oil 2 cups fresh sliced mushrooms 1 cup shredded carrots ½ cup sliced red bell peppers 1 onion, chopped 2 cloves garlic, minced 2 cups fresh bean sprouts ½ cup chopped green onions 1 tablespoon cornstarch 1 cup chicken broth ¼ cup hoisin sauce 2 tablespoons honey 1 tablespoon soy sauce 1 teaspoon grated fresh ginger ¼ teaspoon cayenne pepper ¼ teaspoon curry powder

Nutrition Info

452 calories carbohydrate: 69.2 g cholesterol: 0.5 mg fat: 15.6 g fiber: 6.1 g protein: 11.2 g saturatedFat: 2.1 g servingSize: - sodium: 511.5 mg sugar: 19 g transFat: : - unsaturatedFat: : -

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 one minute. Mix cornstarch and chicken broth in a small bowl and add to stir fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper and curry powder. Cook and stir until thickened and bubbly.
Add cooked spaghetti, and toss. Serve immediately.

4 servings

A great accompaniment to any Asian meal. Try adding 3/4 pound cooked meat for variety.