Ingredients
Equipment
soup pot with lid
Cooking Instructions
- Cook the noodles according to the package directions. Drain and set aside.
- In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, and chili flakes if using.
- Heat the vegetable oil in a large wok or skillet over medium-high heat.
- Add the mushrooms and cook for 4-5 minutes until lightly browned.
- Stir in the sliced red pepper and cook for 2-3 minutes until slightly tender.
- Add the garlic and grated ginger and cook for 30 seconds until fragrant.
- Add the spinach and stir until just wilted.
- Add the cooked noodles and pour the prepared sauce over everything.
- Toss continuously for 2-3 minutes until the noodles are evenly coated and heated through.
- Garnish with sliced green onions and sesame seeds before serving.
Nutrition
Notes
• Cook the vegetables over high heat to keep them crisp and colorful.
• Add tofu, edamame, or roasted cashews for extra protein.
• Fresh lo mein noodles provide the best texture, but rice noodles also work well.
• Store leftovers in the refrigerator for up to 3 days and reheat in a skillet.
• Add tofu, edamame, or roasted cashews for extra protein.
• Fresh lo mein noodles provide the best texture, but rice noodles also work well.
• Store leftovers in the refrigerator for up to 3 days and reheat in a skillet.