Vegetable Lo Mein

STIRFRY:--
200 g Lo Mein noodles
1 orange bell pepper, julienned
2 carrots, peeled & julienned
2 heads of baby bok choy, chopped
½ small head of broccoli, chopped
1 tsp SIDS CRAZY SALT
½ cup bean sprouts
¼ cup cashews, chopped
1 tbsp minced ginger root
1 garlic clove, minced
SAUCE:--
¼ cup coconut milk
3 tbsp peanut butter
2 tbsp soy sauce
1 tbsp maple syrup
juice of ½ lime

Cook noodles according to package instructions and mix all sauce ingredients in a separate bowl. Set aside.
Meanwhile, in a large skillet or wok over medium-high heat, sauté broccoli, bell pepper, SIDS CRAZY SALT, garlic and ginger for 2 minutes. Add the carrot, bok choy and cashews then sauté another 2 minutes. Remove from heat then add the sauce, sprouts and noodles. Toss to combine.
Serve immediately garnished with more pea shoots and chopped cashews.
History: Lo mein is a Chinese dish with wheat flour noodles. It often contains vegetables and some type of meat or seafood, usually beef, chicken, pork, shrimp or wontons. It can also be eaten with just vegetables. Traditionally this is a variation of wonton noodle soup. The soup is simply separated from the noodles and other ingredients and served on the side. A version sold in many places in western North America is sometimes labeled as Chow Mein. However, the two are prepared differently. Chow Mein is fried to varying degrees of crispness, while Lo Mein is kept soft.