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)

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.

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.