Korean Lo Mein

is is from Food Network's 50 Kebobs pull out.

 Korean Beef Marinate thinly sliced short ribs and scallion pieces in 1/3 cup each sugar and white wine, 3 tablespoons sesame oil, 1/2 cup soy sauce, 2 crushed garlic cloves and 1 grated Asian pear. Skewer so the meat lies flat; grill.

I cut and pasted this from All Recipes just to make your life easier :o)

I'm nice that way :o)

Ingredients

• 8 ounces uncooked spaghetti
• 1/4 cup vegetable oil
• 2 cups fresh sliced mushrooms
• 1 cup shredded carrots
• 1/2 cup sliced red bell peppers
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups fresh bean sprouts
• 1/2 cup chopped green onions
• 1 tablespoon cornstarch
• 1 cup chicken broth
• 1/4 cup hoisin sauce
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon curry powder

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a large wok or saute pan. Stir fry mushrooms, carrots, peppers, onion and garlic until tender. Stir in bean sprouts and green onions; cook one minute. Mix cornstarch and chicken broth in a small bowl and add to stir fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper and curry powder. Cook and stir until thickened and bubbly.
3. Add cooked spaghetti, and toss. Serve immediately.

I used vegetables that I had around, asparagus, mushrooms, green pepper, red onions and even threw in some napa cabbage towards the end. I think a hit of red pepper flakes might have been nice. 

I stir fried the veges and then added the meat and 2 cloves of garlic. After the meat seemed cooked I sucked out the juice that collected then added the sauce and cabbage.