Easy Lo Mein

• Vegan

• Produce

  • 3 cups Baby spinach
  • 1 Carrot
  • 2 cups Cremini mushrooms
  • 2 cloves Garlic
  • 1/2 tsp Ginger, ground
  • 1 Red bell pepper
  • 1/2 cup Snow peas

• Condiments

  • 2 tbsp Soy sauce, reduced sodium
  • 1/2 tsp Sriracha

• Pasta & Grains

  • 8 oz Lo mein egg noodles

• Baking & Spices

  • 2 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 tsp Sesame oil

Found on damndelicious.net

Description

Ingredients

• 8 ounces lo mein egg noodles*
• 1 tablespoon 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
• 2 tablespoons reduced sodium soy sauce, or more, to taste
• 2 teaspoons sugar
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/2 teaspoon Sriracha, or more, to taste

Directions

• 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. Serve immediately.