Recipe of the Week: Easy Lo Mein

Lately I have been trying to expand my cooking especially trying to find easy ways to make dishes that my wife and I love to eat when at restaurants. Lo Mein is one of our staple Chinese takeout order dished. 

I have tried other recipes in the past but most were very bland and didn’t taste anywhere close to what I can buy at a restaurant. This recipe is not only delicious (sriracha is a real game changer!) but is super simple to make.

This can either be paired with another dish (like the healthy general tso’s chicken I featured a couple of month’s ago) or as the main dish by itself. Comment below with what you think of this recipe.

INGREDIENTS:

• 8 ounces lo mein egg noodles (can substitute with spaghetti or linguine) 
• 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
• 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

*Can use frozen stir fry vegetables instead of fresh to save time

DIRECTIONS:

1. In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
2. In a large pot of boiling water, cook noodles according to package instructions; drain well.
3. 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.
4. Stir in egg noodles and soy sauce mixture, and gently toss to combine.

Nutritional Information:

Serving: 4 ounces

Calories: 307

Protein: 11 g

Carbohydrates: 50 g

Fats: 7 g