Ingredients
2-3 T. reduced-sodium soy sauce
2 t. honey
2 t. sesame oil
1 t. ground ginger
Sriracha sauce, to taste
8-oz. lo mein egg noodles*
1 T. extra virgin olive oil
2 cloves fresh garlic, minced
2 c. cremini mushrooms, sliced
1 red bell pepper, seeded and julienned
1 carrot, julienned
1/2 c. snow peas
3 c. baby spinach
Directions
- In a small bowl, whisk together soy sauce, honey, sesame oil, ginger and Sriracha sauce. Set aside.
- In a large pot of boiling water, cook lo mein 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 and cook until the spinach has wilted, about 2-3 minutes. Stir in lo mein noodles and soy sauce mixture, and gently toss to combine. Serve immediately.
Makes 6 servings.
