Ingredients
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1 package (8 ounces) lo mein or ramen noodles
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1/4 cup low-sodium soy sauce
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2 teaspoons brown rice syrup or sugar
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1 tablespoon toasted sesame oil
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1 tablespoon rice vinegar
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3 teaspoons minced ginger, divided
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1/2 teaspoon sriracha sauce, optional
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2 tablespoons canola oil
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2 garlic cloves, minced
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1 1/2 cups sliced shiitake mushrooms
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1 red bell pepper, thinly sliced
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2 carrots, thinly sliced
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1/2 cup snow peas, sliced
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3 cups baby spinach, roughly chopped
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1 cup bean sprouts
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2 scallions, chopped
Instructions
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Cook the noodles. Prepare the lo mein or ramen noodles according to the package directions. Drain, rinse with cool water, and set aside.
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Prepare the sauce. In a small bowl, whisk together the soy sauce, brown rice syrup or sugar, sesame oil, rice vinegar, 1 teaspoon of the minced ginger, and sriracha, if using. Set aside.
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Heat the skillet. Warm the canola oil in a large skillet or wok over medium-high heat.
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Cook the aromatics and firm vegetables. Add the garlic, remaining 2 teaspoons of ginger, bell pepper, carrots, and shiitake mushrooms. Stir-fry for approximately 3 minutes, until the vegetables begin to soften.
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Add the remaining vegetables. Stir in the snow peas, spinach, and bean sprouts. Cook for another 2–3 minutes, until the spinach wilts.
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Combine everything. Add the cooked noodles, prepared sauce, and chopped scallions. Toss gently until the noodles and vegetables are evenly coated.
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Serve warm. Divide into bowls and enjoy immediately.
Notes
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Prepare the sauce first: Mixing the sauce before cooking makes it easier to add everything quickly once the vegetables are ready.
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Avoid overcooking the vegetables: Keep them slightly crisp for better texture and color.
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Use high heat: A hot skillet or wok helps cook the vegetables quickly without making them soggy.
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Toss gently: Use tongs to combine the noodles and vegetables without breaking the noodles.
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Check your noodles: Some lo mein and ramen noodles contain egg, so check the package if preparing a fully vegan version.
