Gluten Free Vegetable Lo Mein - cooking recipe

Ingredients

4 cups frozen mixed vegetables, thawed
1 lb brown rice spaghetti, cooked and drained
2 cups sodium-free chicken broth, divided
1/4 cup cornstarch
2/3 cup low sodium gluten free soy sauce
3 tablespoons toasted sesame oil
garlic powder, onion powder, and powdered ginger, to taste

Preparation

Mix 1/2 cup of the chicken broth with the cornstarch; stir until well-blended and smooth; set aside.
Simmer remaining 1-2 cups chicken broth with soy sauce, sesame oil, and seasonings. Whisk in cornstarch mixture; keeping just below boiling point, until thickened.
Fold in thawed vegetables; toss vegetables and sauce with cooked spaghetti. Serve immediately; sprinkle with toasted sesame seeds.