The easiest lo mein you will ever make in 15 min from start to finish. And it’s so much quicker, tastier and healthier than take-out!
8 oz Lo Mein Egg Noodles
1 Tbsp Olive OIl
2 cloves Garlic, minced
2 cups Cremini Mushrooms, sliced
1 Red Bell Pepper, julienned
1 Carrot, julienned
1/2 cup Snow Peas
3 cups Baby Spinach
For the Sauce:
2 Tbsp Reduced Sodium Soy Sauce
2 tsp Sugar
1 tsp Sesame Oil
1/2 tsp Ground Ginger
1/2 tsp Sriracha
In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
In a large pot of boiling water, cook noodles according to package instructions; drain well.
Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.
Stir in egg noodles and soy sauce mixture, and gently toss to combine.