Happy first day of April! No jokes for you here! It’s been a LOOOONG winter and I am very much looking forward to some warm spring weather! Anything is better than the snow that we got last night! March came in like a lion and left like a lion! April is going to be a busy month around here and I cringe looking at all the boxes filled in on the calendar already! We have lots to celebrate though including Passover, our wedding anniversary, Easter, and our daughter’s birthday.
When life gets busy, it’s really easy to want to order Chinese take-out. We can literally walk to the take-out restaurant, it’s that close. When we do order Chinese take out we get the usual sesame chicken for the kids. Occasionally, they’ll request lo mein as well. However, with this recipe we can make lo mein at home. This “Easy Lo Mein” is well…….really easy to make! It’s really versatile in that you can pick and choose what veggies you want to use. The kids like the noodles and sauce and can pick out the veggies that they don’t want. It’s quick to make and so much healthier than the take out stuff!
Easy Lo Mein
Recipe adapted from Damn Delicious
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 box frozen spinach, thawed and squeezed out
For the sauce:
2 tablespoons reduced sodium soy sauce
2 teaspoons sugar
1 teaspoon sesame oil
1/2 teaspoon Sriracha, or more, to taste
1. In a small bowl, whisk together the soy sauce, sugar, sesame oil and Sriracha. Set aside.
2. In a large pot of boiling water, cook the lo mein noodles according to package instructions and drain.
3. Heat olive oil in a large skillet over medium high heat. Add the garlic, mushrooms, bell pepper and carrot. Cook about 3-4 minutes, until tender, stirring frequently. Stir in the spinach and cook 1- 2 minutes to heat through.
4. Stir in the lo mein noodles and soy sauce mixture, gently tossing to combine.