VEGGIE LO MEIN

INGREDIENTS:

(For 4 servings)



• 1/3 cup low-sodium soy sauce
• 1 1/2 tablespoons hoisin sauce
• 1 tablespoon toasted sesame oil
• 2 teaspoons brown sugar
• 1 teaspoon Sriracha, or to taste
• 8 ounces whole-grain spaghetti or lo mein noodles
• 2 tablespoons vegetable oil
• 8 ounces Baby Bella mushrooms, sliced
• 2 cups snow peas, halved
• 1 large red bell pepper, cored and sliced
• 1 carrot, peeled and cut into matchsticks
• 1 small onion, peeled and sliced vertically
• 2 cloves garlic, minced

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INSTRUCTIONS:

1. Whisk soy sauce, hoisin sauce, sesame oil, brown sugar, and Sriracha together in a small bowl until well blended; set aside.


2. Bring a large pot of salted water to a boil. Add pasta, stirring occasionally; cook until nearly tender with a bite, 7 to 8 minutes, and drain well.


3. Meanwhile, heat vegetable oil over medium-high heat in a large skillet or wok. Add mushrooms, snow peas, red bell pepper, carrot, onion, and garlic. Cook, stirring frequently, until just tender, 4 to 6 minutes.


4. Add noodles and sauce to the skillet and toss with the veggies until well coated. Simmer for 2 minutes to allow noodles to soak up the flavor, and serve.