Szechuan-Style Lo Mein

Ingredients

• 8 ounces vermicelli or thin spaghetti, broken in half
• 4 tablespoons dark sesame oil (divided, 3-1)
• 2 teaspoons minced fresh ginger
• 2 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes, I used less (optional)
• 2 cups sliced bok choy or swiss chard
• 1 red bell pepper, cut into short, thin strips
• 1 cup reduced-sodium chicken broth
• 1/4 cup reduced sodium soy sauce
• 2 green onions, cut diagonally, 3/4-inch pieces
• 4 ounces water chestnuts, sliced diagonally, 1/2-inch slices (I used La Choy)
• 4 ounces sliced fresh large mushrooms (I used button)

• 1 (6 ounce) package Canadian bacon, slices cut into strips or turkey bacon, already cooked & crispy, broken into 1/4-inch pieces
• 1/4 cup chopped fresh cilantro or chopped fresh parsley
• 1/4 cup chopped cashews (optional) or peanuts, I used cashews (optional)

Directions

1. 1

   Cook vermicelli according to pkg directions; drain and toss with 1 tablespoon of the oil.

2. 2

   Keep warm and set aside.

3. 3

   Meanwhile heat remaining oil in a large, deep skillet over medium heat.

4. 4

   Add ginger,garlic and pepper flakes;stir-fry for 30 seconds.

5. 5

   Add bok choy, bell pepper,and mushrooms; stir-fry 4 minutes.

6. 6

   Add broth and soy sauce; bring to a simmer.

7. 7

   Add green onions; simmer until vegetables are tender, about 2-3 minutes.

8. 8

   Stir in vermicelli, water chestnuts and Canadian bacon, if using, or "turkey" bacon pieces; heat through.

9. 9

   Transfer to 4 or 5 shallow bowls; top with cilantro or parsley, and, if desired, peanuts or cashews.

10. 10

    Serve with hot fluffy white or brown rice.