For the sauce:
¼ cup low-sodium soy sauce or tamari
3 tablespoons hoisin sauce
1 ½ teaspoons grated fresh ginger
2 large cloves garlic, minced
¼ to ½ teaspoon red pepper flakes
For the lo mein:
12 ounces uncooked whole wheat spaghetti
2 tablespoons olive oil
1 small red onion, sliced
½ pound asparagus, ends trimmed and cut into 1 to 1 ½ inch chunks
2 cups bite-sized broccoli florets
1 pound bok choy, end trimmed, stems & leaves separated, then sliced
chopped peanuts or cashews, for garnish
chopped fresh basil, for garnish
FOR THE SAUCE:
In a small bowl, whisk together all the ingredients for the sauce. Set aside.
FOR THE LO MEIN:
Bring a large pot of lightly salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and set aside.
Meanwhile, set a large nonstick skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for 2 to 3 minutes, until it starts to soften. Add in the asparagus, broccoli and the bok choy stems and cook for about 5 to 6 minutes, until the veggies are tender but still a touch crisp. Add in the bok choy leaves and continue to cook for another 2 minutes, until everything is tender and the leaves have wilted down. Remove from the heat. Add the drained pasta and the sauce to the skillet and toss until well combined.
Serve the lo mein garnished with the chopped nuts and basil!