8 ounces angel hair pasta
¾ cup chicken broth
¼ cup soy sauce
1 tablespoon cornstarch
2 tablespoons canola oil
1 ¾ cups sliced celery
1 ¾ cups sliced mushrooms
1 ½ cups sliced red bell peppers
½ cup sliced onion
2 cups bean sprouts
1 ¼ cups snow peas
1 cup chow mein noodles
Cook pasta using package directions; drain well.
Combine the broth, soy sauce and cornstarch in a small bowl and mix well.
Heat canola oil in a large skillet or wok over medium-high heat.
Add celery, mushrooms, bell peppers and onion.
Sauté until celery is crisp-tender, about 3 minutes.
Stir in bean sprouts, snow peas and broth mixture.
Cook until thickened and almost boiling, about 4 minutes.
Cook, stirring continually, for 1 minute.
Combine vegetable mixture and pasta in a large bowl and toss to mix well.
Sprinkle chow mein noodles on top of the mixture.
You can combine this recipe with some other from our collection.
From Grandma’s kitchen