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
Instructions
1. In a small bowl, whisk together soy sauce, sugar, sesame oil,
ginger and Sriracha; set aside. In a large pot of boiling water, cook
lo mein egg noodles according to package instructions; drain well.
2. 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.
3. Stir in egg noodles and soy sauce mixture, and gently toss to
combine.
Serve immediately.
Originally Submitted
10/5/2014
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