Vegetable Lo Mein

 1 medium onion, halved pole to pole, each half cut into eight wedges

2-3 cups chopped vegetables (cabbage, mushrooms, carrots, zucchini, bell peppers, sprouts)

1 1/2 tsp garlic

1 1/2 tsp fresh ginger, minced

2 Tbsp vegetable oil

4 heaping cups of leftover cooked spaghetti noodles (about 8oz uncooked)

Sauce:

1/4 cup chicken broth

1/4 cup soy sauce

2 tsp rice wine vinegar

2 tsp toasted sesame oil

generous dash of red pepper flakes

1 tsp sugar

Preheat a large skillet on low while preparing vegetables, garlic, and ginger. Make the flavoring sauce and set it aside.

Turn heat up to a medium-high to high for about 3 minutes before ready to cook. Place 1 tablespoon of the oil in the skillet and add onion wedges. Stirfry until the onion starts to slightly brown, but still crisp, about 1 minute.

Add the sliced mushrooms, stir fry until browned but still crisp, about 1 minute. Add the cabbage next, stir fry another minute or so until just slightly cooked. Stir in the garlic and ginger and stir constantly for another minute.

Remove vegetables to a plate and set aside. Pour the remaining tablespoon of oil into the hot skillet. Add the noodles; stir fry until heated through, about 2 minutes. Add the vegetables back into the skillet along with the flavoring sauce; stir fry to combine and heat through. Serve immediately.