Low Sodium Easy Vegetable Lo Mein

Ingredients

• 8 ounces lo mein egg noodles
• 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
• FOR THE SAUCE:
• 2 tablespoons soy sauce substitute or Chinatown low sodium brand.
• 2 teaspoons sugar
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/2 teaspoon Sriracha, or more, to taste

Directions

In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger, and Sriracha; set aside.

In a large pot of boiling water, cook noodles according to package instructions; drain well.

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.

Stir in egg noodles and soy sauce mixture, and gently toss to combine.

Serve immediately.

The nutrition facts are based on using Chinatown low sodium soy sauce.