Ingredients
8 oz lo mein noodles (or spaghetti)
1 tablespoon sesame oil
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon hoisin sauce
1 teaspoon sriracha (optional, for spice)
1 teaspoon rice vinegar
1 tablespoon cornstarch mixed with 2 tablespoons water
1 tablespoon vegetable oil
1/2 onion, thinly sliced
2 cloves garlic, minced
1 teaspoon ginger, grated
1 red bell pepper, julienned
1 cup mushrooms, sliced
1 cup snow peas
1 carrot, julienned
2 cups baby spinach
2 green onions, chopped
1 teaspoon sesame seeds (for garnish)
Instructions
- Cook the Noodles: Prepare lo mein noodles according to package instructions. Drain and toss with sesame oil to prevent sticking. Set aside.
- Make the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, sriracha, rice vinegar, and the cornstarch mixture.
- Sauté Aromatics: Heat vegetable oil in a large pan or wok over medium-high heat. Add onions, garlic, and ginger, sautéing for 1-2 minutes until fragrant.
- Cook the Vegetables: Add bell pepper, mushrooms, snow peas, and carrots. Stir-fry for 3-4 minutes until slightly tender but still crisp.
- Combine Everything: Add cooked noodles, baby spinach, and prepared sauce. Toss well and cook for 2 more minutes until the sauce thickens and evenly coats the noodles.
- Garnish & Serve: Remove from heat, garnish with green onions and sesame seeds, and serve hot.
Notes
Protein Boost: Add tofu, tempeh, edamame, shrimp, or chicken.
Extra Veggies: Broccoli, bok choy, or zucchini work great.
Gluten-Free Option: Use tamari and gluten-free noodles.
Spicy Kick: Add more sriracha or red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian, Chinese
- Diet: Vegan
Nutrition
- Serving Size: 2 servings
- Calories: 320 kcal per serving