A bowl of Longevity Noodles being picked up with chopsticks

Hands On:

25 minutes

Total Time:

25 minutes

Serves:

Ingredients

2 tbsp hoisin sauce
2 tbsp Hy-Vee less sodium soy sauce
1 tbsp mirin sweet cooking rice wine
3 tbsp minced gingerroot, divided
2 tsp Hy-Vee toasted sesame oil
2 cloves garlic, minced
1 (6-oz.) pkg. chow mein stir-fry noodles
1 tbsp Hy-Vee vegetable oil
4 cups trimmed and sliced mixed mushrooms, such as shiitake, baby bellas and/or white button
1 cup trimmed and halved sugar snap peas
4 green onions, thinly sliced on the bias; plus additional for garnish
1 cup fresh baby arugula

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Preparation

Whisk together hoisin sauce, soy sauce, mirin, 1 Tbsp. gingerroot, sesame oil and garlic in a medium bowl; set aside.

Cook noodles according to pkg. directions. Drain; cover to keep warm.

Heat vegetable oil a large skillet over medium-high heat. Add mushrooms; cook for 3 to 4 minutes or until slightly crispy.

Add sugar snap peas, 4 sliced green onions and remaining 2 Tbsp. gingerroot; cook for 2 to 3 minutes or until vegetables are crisp-tender. Stir in hoisin sauce mixture. Add cooked noodles; gently stir to combine, being careful not to break the noodles. Add arugula; gently stir until slightly wilted.

To serve, divide among 4 serving bowls, garnish with additional green onions, if desired.

Nutrition Facts

Serves: 4

Amount Per Serving
Calories:		270
% Daily Value*
Total Fat: 7g		9%
	Saturated Fat: 1g
	Trans Fat: 0g
Cholesterol: 0mg		0%
Sodium: 520mg		23%
Total Carbohydrate: 45g		16%
	Dietary Fiber: 2g	7%
	Sugars: 7g	14%
Protein: 9g		18%