Description
A classic Lo Mein recipe featuring tender egg noodles tossed with sautéed mushrooms, colorful vegetables, and a savory, slightly spicy sauce. Quick to make and perfect for a satisfying weeknight meal.
Ingredients
Main 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
For the Sauce:
-
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
-
Cook lo mein egg noodles according to package instructions. Drain and set aside.
-
Heat olive oil in a large skillet or wok over medium-high heat. Add garlic and sauté until fragrant, about 30 seconds.
-
Add sliced mushrooms and cook until they release moisture and begin to brown, about 5 minutes.
-
Add red bell pepper, carrot, and snow peas. Stir-fry for 3–4 minutes until vegetables are tender-crisp.
-
Add baby spinach and cook until wilted, about 1–2 minutes.
-
In a small bowl, whisk together soy sauce, sugar, sesame oil, ground ginger, and Sriracha.
-
Add cooked noodles to the skillet and pour the sauce over everything. Toss well to combine and heat through.
- Taste and adjust seasoning as needed. Serve immediately.
Notes
-
Substitute lo mein noodles with spaghetti or linguine if unavailable.
-
Adjust Sriracha to your preferred spice level.
-
Add cooked chicken, shrimp, or tofu for extra protein.
- For a gluten-free version, use tamari or gluten-free soy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese-inspired