Ingredients
6 ounces uncooked linguine1 teaspoon cornstarch1/2 vegetable bouillon cube1/2 cup water1/4 cup reduced-sodium soy sauce1/2 pound fresh mushrooms, quartered2 tablespoons canola oil, divided1/2 pound fresh snow peas8 green onions, sliced4 celery ribs with leaves, sliced1 large sweet red pepper, thinly sliced1 can (14 ounces) bean sprouts, rinsed and drained
Preparation
Cook pasta according to package directions; drain and set aside. In a small bowl, combine the cornstarch and bouillon granules; stir in the water and soy sauce and set aside.
In a nonstick skillet, stir-fry mushrooms in 1 tablespoon oil 3 minutes or until tender; remove and keep warm. In same pan, heat remaining oil. Add remaining vegetables; stir-fry 5 minutes or until crisp-tender.
Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pasta and mushrooms. Heat through.
