Ingredients
1 medium onion, cut into eight wedges
4 ounces shredded cabbage
4 ounces sliced mushrooms
1 1/2 teaspoons garlic
1 1/2 teaspoons minced fresh ginger
1 tablespoon soy sauce
2 tablespoons vegetable oil, divided
4 cups of leftover cooked spaghetti (about 8 oz uncooked)
Lo Mein Flavoring Sauce
1/4 cup chicken broth (I use fat fee)
1/4 cup soy sauce (I use low sodium)
2 teaspoons rice wine vinegar
2 teaspoons toasted sesame oil
1 dash hot red pepper flakes
1 teaspoon sugar
Preparation
Heat a large skillet over low heat while preparing onion, vegetables, garlic, and ginger and the flavoring sauce. Three to four minutes before stir-frying, turn on the exhaust fan and increase the heat to high. Put 1 T. of oil and the onion in the skillet; stir-fry until the onion is still crisp but starts to turn brown, about 1 minute. Add the mushroom, sir fry until tender crisp, about 1 minute. Add the cabbage, stir-fry about 1 minute or so longer. Stir in garlic and ginger. Transfer vegetable mixture to a plate and set aside. Put the remaining 1 T. of oil in the skillet; heat until shimmering. Add the spaghetti; stir fry until heated through, about 2 minutes. Return the vegetable mixture to the pan, along with the Lo Mein Flavoring Sauce; stir fry to combine and heat through. Serve immediately.
