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Serves 8

This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children. Pasta is always a hit with kids and lomein is no different. Teaching children to eat with chopsticks is great fun and opens the door to discussion of other cultures. For protein, tofu, chicken, or pork make good additions to this dish.

• 3/4 pound lo mein noodles or whole wheat spaghetti
• Sesame oil (start with a small amount)
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 2 tablespoons canola oil
• 2 tablespoons minced fresh ginger
• 4 1/2 teaspoons minced garlic (about 3 cloves)
• 1/3 cup sliced scallions (green onions)
• 1 cup julienne carrot (2 large)
• 1 cup thinly sliced celery (1-2 stalks)
• 1 cup thinly sliced red onion (1 medium)
• 3/4 cup fresh bean sprouts
• 3 tablespoons chopped fresh cilantro

1. Cook the lo mein noodles in boiling salted water until al dente. Cool. Toss lightly with sesame oil to prevent sticking.
2. Combine the hoisin and soy sauces in a small bowl and mix well.
3. In a wok or a large skillet heat 1 tablespoon canola oil and quickly sauté the ginger, garlic and scallions until they release aroma, then add the carrots, celery and red onions and briefly sauté before adding the bean sprouts, about 2 minutes.
4. In a separate medium skillet, heat 1 tablespoon canola oil and sauté the noodles. When they are hot and look pan-fried or lightly browned, add them to the other sautéed ingredients in the large pan. Add the soy-hoisin mixture and stir to coat. Sprinkle with the chopped cilantro and serve.

tags: Chinese; can be vegetarian, vegan, pareve

source: http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2601