Ingredients
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1 (10 oz) pkg lo mein egg noodles
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2 tbsp hoisin sauce
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1 tbsp reduced-sodium soy sauce
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1 tsp sesame oil
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1/2 tsp ground ginger
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1 tbsp canola oil
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2 (16 oz) bags frozen Asian stir-fry vegetable blend, thawed
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1 (15 oz) can cut baby corn, drained
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4 green onions, thinly sliced, divided
Steps
1
Bring a medium pot of salted water to a boil on high. Cook the noodles according to package directions. Drain noodles well. Rinse with cold water and drain again.
2
Meanwhile, in a small bowl, stir the hoisin, soy sauce, sesame oil, ginger, and 1 tbsp water to combine.
3
In a 12-inch nonstick skillet, heat the canola oil on medium-high. Add the stir-fry blend, corn, and half the green onions. Cook 5–6 min., until vegetables are tender. Add cooked noodles and sauce to skillet. Cook 1–2 min., stirring to coat noodles in sauce. Garnish with remaining green onions.
Tips
For extra crunch, just before serving, stir in ½ cup roasted cashews or peanuts.
