Vegetable Lo Mein - cooking recipe

Ingredients

8 ounces cooked spaghetti (cooked only until al dente)
1/4 cup vegetable oil
1 teaspoon dried chili pepper flakes (can use more to taste)
2 cups sliced fresh mushrooms
1 medium carrot, peeled and shredded
1 small red bell pepper, seeded and sliced
1 medium onion, chopped
1 -2 tablespoon minced fresh garlic
1 -2 teaspoon minced fresh ginger
2 cups fresh bean sprouts
1 large green onion, chopped
1 tablespoon cornstarch
1 cup canned chicken broth
1/4 cup hoisin sauce
2 tablespoons molasses or 2 tablespoons honey
1 tablespoon soy sauce
1/4 teaspoon curry powder
salt and black pepper
chopped cashews (optional) or peanuts (optional)

Preparation

Heat oil in a large wok or skillet.
In a small cup whisk together the chicken broth with cornstarch until combined; set aside.
Add in the chili flakes and stir for 30 seconds.
Add in the mushrooms, carrots, bell pepper, onion, garlic and ginger; stir-fry until tender (about 3 minutes).
Add in bean sprouts and green onion; cook for about 1 minute.
Add in the chicken broth/cornstarch mixture along with the hoisin sauce, molasses, soy sauce and curry powder; cook, stirring until thickened and heated through.
Season with salt and pepper to taste.
Mix in the cooked spaghetti to the mixture; toss to combine.
Sprinkle with peanuts or cashews if desired.