Vegetable Lo Mein Stir Fry

We have this fabulous heavy wok and I love using it. This vegetable noodle stir fry was perfect. With stir fry there typically isn't a recipe I follow. I think this is a good go to dish that can be created out of ingredients on hand. It just takes a bit of chopping. I like to prep everything prior to heating up the wok. After the preparation this is a quick cooking meal due to the high heat used.

Vegetable Lo Mien

1 box lo mien or Thai rice noodles

1/4 C soy sauce

1/2 C broth (chicken or vegetable)

1 t vegetable oil

1 t sesame oil

1/2 onion, chopped

1 bell pepper, chopped

1 C snow peas

4-6 mushrooms, sliced

3 garlic cloves, minced

1 large thump fresh ginger, minced or grated

2 carrots, sliced

1 small jalapeno, minced or a pinch of red pepper flakes

1 T corn starch

1 egg, beaten

Cook noodles according to package directions. Drain and rinse, set aside. Whisk broth and corn starch, set aside. Chop all vegetables, beat egg, measure out soy sauce. Heat wok over high heat for at least 8 minutes. Add vegetable oil and sesame oil to hot wok. Add vegetable is order leaving a few minutes between each batch- onion, carrots, bell pepper, snow peas, mushrooms. Vegetables should be tender-crisp. Add jalapeno, garlic and ginger and saute until fragrant, about 1 minute. Make a well in the middle of the vegetables and add beaten egg. Cook until just scrambled. Add soy sauce and mix. Add noodles and toss to combine. Finish with the broth mixture. Toss well to coat everything.