Fill a large stock pot with water and bring to a boil. Add Oriental Vegetables and lo mein noodles; cook for 4 to 6 minutes and drain.

 

In medium saucepan, heat vegetable oil with garlic and ginger; cook 1 to 2 minutes to release flavors. Add soy sauce, sesame oil, honey, cornstarch-water mixture and red pepper flakes; stir and bring to a simmer.

 

Toss cooked vegetable-noodle mixture with sauce. Serve hot or cold.

 

For volume feeding: Pour sauced vegetable-noodle mixture into steam table pans and sprinkle the top with toasted sesame seeds.

 

Option: Garnish with oranges slices and cilantro, or serve with pieces of cooked chicken or pork.