simple vegetable lo mein

by Rachel McCarthy
vegetable-lo-mein
8 ounces fresh mushrooms {I used baby bella}

1 garlic clove, minced

1 red pepper, sliced

16 ounce bag frozen carrots, thawed

16 ounce bag frozen sugar snap peas, thawed

6 ounces fresh spinach

2 ounces lo mein noodles {I used this}

1/4 cup soy sauce {I used low sodium}

1 tablespoon Sriracha sauce

1 teaspoon ground ginger

2-3 tablespoons vegetable oil

In a large skillet, heat vegetable oil over medium heat. Sauté mushrooms, red pepper, carrots and garlic; cook for about 5-7 minutes. Add the spinach and sugar snap peas; stir to combine and cook for another 2-3 minutes or until the spinach has started wilting. Meanwhile, cook the lo mein according to package instructions. Once cooked, add the noodles to the vegetables. Reduce the heat to low and add the soy sauce, Sriracha sauce and ginger to the lo mein. Stir to combine completely. {You can add more/less of these ingredients depending on your taste. I just wanted to make sure there was enough soy sauce and Sriracha to coat the vegetables and noodles.} Serve and enjoy.

Happy Friday! Well, we finally made it to the end of the first full week of 2015! I hope everyone’s year is off to a great start and you are sticking to all those resolutions 😉 Today, I am sharing a super quick and easy weeknight meal. It’s so difficult to come up with quick weeknight meals. After a long day at work, and not getting home until almost 7, a complicated dinner is the last thing I am in the mood for!

I am not a huge fan of Chinese food {I know, I know. I just find Chinese {especially takeout} to be so salty I am literally thirsty for two days!} but it’s one of Richard’s favorites, so I try to make it every once in awhile. This was a super simple lo mein that can truly be customized to whatever you like! The one thing I love most about this dish is the heat from the Sriracha: it’s the perfect compliment to the vegetables and noodles. And by making this traditional Chinese takeout dish at home, you can not only save on calories but also watch your sodium intake with the use of low sodium soy sauce. 

Thanks for reading and have a wonderful weekend!

8 thoughts on “simple vegetable lo mein”

  3. Hello Rachel, the minute I saw a picture of this delicious plate on IG I knew I had to stop by. My daughter love noodles and the ones you made look super easy to make and very delicious. I love the fact that you used love sodium sauce. Thanks for sharing and have a wonderful weekend! XOXO, Jeannette

    http://www.msjeannieandhercloset.com

  4. I like lo mein noodles, especially with veggies. Thank you for sharing this yummy recipe it has pretty much all my favorite vegetables. This is perfect for the cold days we have been having.

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