Szechuan-Style Lo Mein
Ingredients
| 8 oz | Vermicelli or Thin Spaghetti, broken in half |
| 2 tablespoons | Sesame Oil, divided |
| 2 teaspoons | Bottled or Fresh Minced Ginger Root |
| 2 | Cloves Garlic, minced |
| 1/2 teaspoon | Red Pepper Flakes, crushed |
| 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 into 3/4″ pieces |
| 1 (6 oz) package | Jones Dairy Farm Canadian Bacon, cut into strips |
| 1/4 cup | Chopped Cilantro |
| 1/4 cup | Chopped Peanuts or Cashews (optional) |
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Directions
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Cook vermicelli according to package directions; drain and toss with 1 tablespoon of the oil and set aside.
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Meanwhile, heat remaining 1 tbsp oil in a large deep skillet over medium heat. Add ginger root, garlic, and pepper flakes; stir-fry 30 seconds.
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Add bok choy and bell pepper; stir-fry 2 minutes. Add broth and soy sauce; bring to a simmer. Add green onions; simmer until vegetables are tender, about 2 minutes. Stir in vermicelli and Canadian bacon; heat through.
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Transfer to 4 shallow bowls; top with cilantro and, if desired, peanuts.
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