Ingredients
Scale
- 8 ounces linguini, spaghetti or vermicelli noodles (cooked until al dente)
- A ¼ cup of vegetable oil
- 1 teaspoon dried red pepper flakes
- 2 cups fresh mushrooms (sliced)
- 1 carrot (peeled and sliced into thin strips)
- 1 red bell pepper (sliced)
- 1 onion (sliced)
- 2 tablespoons garlic (minced)
- 2 teaspoons ginger (minced)
- 1 green onion (chopped)
- 1 tablespoon cornstarch
- 1 cup chicken broth
- ¼ cup hoisin sauce
- 2 tablespoons honey
- 1 tablespoon soy sauce
- ¼ teaspoon curry powder
- salt and pepper (to taste)
Instructions
- In a small bowl mix together chicken broth and cornstarch. Set aside. Heat oil in a large skillet or wok.
- Add the red pepper flakes and stir fry for 30 seconds. Add mushrooms, carrots, onion, red pepper, garlic and ginger. Stir fry until tender. Add in green onion and stir fry for 1 minute.
- Add in the chicken broth/ cornstarch mixture along with the hoisin sauce, honey, soy sauce, and curry powder.
- Stirring until the sauce has thickened. Season with salt and pepper to taste.
- Mix sauce with cooked noodles tossing to coat and serve.