Vegetable Lo Mein

½ pound thin spaghetti

3 tablespoons vegetable oil

1 medium carrot (cut in sticks)

2 cups cauliflower (cut in small flowerets)

1 green pepper (thinly sliced)

¼ pound Chinese pea pods (ends removed and left whole)

½ pound crumbled tofu

3 tablespoons soy sauce

2 tablespoons Chinese sesame oil

Cook spaghetti, just until tender, Drain and rinse in cold water. Place in a large bowl, toss with 1 tablespoon oil, and refrigerate for 1 hour.

Combine all the vegetables with the tofu and set aside.

In wok heat 2 tablespoons 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). Mix in the vegetables and tofu. Stir fry for 5 minutes longer. Add soy sauce, cover, and stem over low heat for 5 minutes. Remove lid, stir in sesame oil. and serve hot.

Serves 4.