The other day, I had a noodle craving. I wanted something that tasted delicious, was easy to make, and healthy…Easy Lo Mein Noodles.
This recipe calls for lo mein noodles, which look like spaghetti. I like my noodles a bit thinner, so instead I use Cantonese-style lo mein. These noodles are great for both soups and stir fry.
This recipe also calls for a ridiculous amount of vegetables. Yes! Bring it on.
You simply make a soy and broth-based sauce, boil and drain the noodles, then mix everything together over a high-heat wok.
Serving Suggestions
- I served it with beef and broccoli, which was really overkill. This recipe is fine by itself with a little tofu, shrimp, or leftover barbecued chicken.
- Great for lunch or a light and fast dinner.
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Ingredients
Sauce
- 2 tbsp reduced-sodium soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1/2 tsp ground ginger
- 1/2 tsp Sriracha or to taste
Noodles
- 8 oz lo mein egg noodles or Cantonese style 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
Instructions
- In a small bowl, whisk together all the sauce ingredients and set aside.
- Boil the noodles in a large pot according to package and drain.
- 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 noodles and soy sauce mixture and toss to combine.
- Serve immediately.
Tried this recipe?Leave a comment below or tag @fourtocookfor and hashtag #fourtocookfor on Instagram.
Recipe adapted from Damn Delicious.
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