Szechuan-Style Lo Mein - cooking recipe

Ingredients

8 ounces vermicelli or 8 ounces 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 2 cups 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 (6 ounce) package turkey bacon, already cooked & crispy, broken into 1/4-inch pieces
1/4 cup chopped fresh cilantro or 1/4 cup chopped fresh parsley
1/4 cup chopped cashews (optional) or 1/4 cup peanuts, I used cashews (optional)

Preparation

Cook vermicelli according to pkg directions; drain and toss with 1 tablespoon of the oil.
Keep warm and set aside.
Meanwhile heat remaining oil in a large, deep skillet over medium heat.
Add ginger,garlic and pepper flakes;stir-fry for 30 seconds.
Add bok choy, bell pepper,and mushrooms; stir-fry 4 minutes.
Add broth and soy sauce; bring to a simmer.
Add green onions; simmer until vegetables are tender, about 2-3 minutes.
Stir in vermicelli, water chestnuts and Canadian bacon, if using, or \"turkey\" bacon pieces; heat through.
Transfer to 4 or 5 shallow bowls; top with cilantro or parsley, and, if desired, peanuts or cashews.
Serve with hot fluffy white or brown rice.