1/2 lb thin spaghetti
3 tbsp vegetable oil
1 medium carrot (cut into sticks)
2 cups cauliflower (cut into small flowerets)
1 green pepper (thinly sliced)
1/4 lb Chinese pea pods (ends removed & left whole)
1/2 lb crumbled tofu
3 tbsp Soya sauce
2 tbsp Chinese sesame oil

Vegetable Lo Mein

1. Cook spaghetti, just till tender. Drain and rinse in cold water. Place in a large bowl, toss with 1 tbsp oil and refrigerate for 1 hour.
2. Combine all the vegetables with the tofu and set aside.
3. In wok heat 2 tbsp oil and add spaghetti. Stir gently until it is evenly coated. Continue to fry the spaghetti over medium heat until lightly browned (about 5 minutes).
4. Mix in the vegetables and tofu. Stir fry for 5 minutes longer. Add Soya sauce, cover and steam over low heat for 5 minutes.
5. Remove lid, stir in sesame oil and serve hot.