Here's a delicious way to enjoy five servings of vegetables - toss noodles with a stir-fry of locally grown and economical Ontario vegetables. Serve as is or add some diced or sliced cooked beef, chicken, pork or tofu.
Stir together broth, soy and chili garlic sauces, rice vinegar, cornstarch and five-spice powder until smooth; set aside.
Remove woody stems from shiitake mushrooms. Slice all mushrooms.
Pour boiling water over noodles and let stand for about 5 minutes or until tender. Drain well and place in large bowl. Cut with scissors for easier tossing and eating.
While soaking noodles, heat oil in large nonstick skillet over medium-high heat until sizzling. Add onion, carrots and red pepper; stir-fry for 3 to 4 minutes or until tender-crisp. Add mushrooms and ginger; stir-fry for 2 to 3 minutes or until mushrooms are slightly softened.
Stir sauce mixture and stir into vegetables; bring to boil, stirring until thickened slightly. Stir in spinach just until wilted, about 30 seconds. Add to noodles. Add coriander; toss well and serve.
TIP: Look for chow mein steamed noodles in the refrigerated produce section or substitute 4 oz (125 g) dried spaghetti, cooked until tender.