Veggie Lo Mein

This recipe has been adapted from Skinnytaste:

(Note: Oil removed from original recipe for jump start compliance.)


Ingredients

  • 8 ounces whole-wheat spaghetti

  • 1 3.5-ounce package shiitake mushrooms(stemmed and thinly sliced)

  • 1 red bell pepper (seeded and thinly sliced)

  • 1 cup grated carrots

  • 3 cloves garlic (minced)

  • 3 cups chopped broccoli florets

  • 1 cup snow peas

  • ΒΌ teaspoon fine sea salt (plus more to taste)

  • Sliced green onions (for garnish)

For The Lo Mein Sauce

  • 1/3 cup reduced-sodium tamari (reduced-sodium soy sauce, or coconut aminos)

  • 1 tablespoon grated fresh ginger

  • 1 tablespoon honey (or pure maple syrup to make it vegan)

  • 2 teaspoons sriracha

Instructions

  • Bring a large pot of salted water to a rapid boil. Cook the spaghetti until just shy of al dente, 8 to 12 minutes, then drain. You want the noodles to be a little under cooked.

  • While the spaghetti cooks, whisk together all the sauce ingredients in a bowl.

  • Heat a large skillet or wok over medium-high heat. Add the mushrooms, bell pepper, carrots, and garlic and cook, stirring frequently, until tender, 3 to 4 minutes. Add the broccoli and snow peas and toss to combine. Season the vegetables with the salt and cook for another 2 to 3 minutes.

  • Add the noodles and sauce to the skillet and toss to combine with the vegetable mixture. Taste and add more salt, if desired.

Notes

Serve Immediately: Divide the lo mein evenly into 4 bowls. Garnish with green onions and serve warm.

Meal Prep: Divide the lo mein evenly into 4 meal prep containers and garnish with green onions. When ready to serve, follow the reheat instructions.

Store: In the refrigerator for up to 5 days.

Reheat: Heat the lo mein in the microwave 1 to 2 minutes or on the stove top until warm.


Source: https://www.skinnytaste.com/20-minute-veggie-lo-mein-bowl/