Vegetable Lo Mein

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

6 ounces long noodles (such as whole grain spaghetti, whole grain fettuccine, soba noodles, or udon noodles)

2 tablespoons extra virgin olive oil (plus additional for tossing with the noodles)

3 teaspoons toasted sesame oil (divided)

4 large eggs

2 tablespoons reduced sodium soy sauce (divided, plus additional to taste)

4 green onions (thinly sliced, divided)

4 cloves garlic (minced)

1 tablespoon finely chopped fresh ginger

1/2 teaspoon crushed red pepper flakes (plus additional to taste)

8 ounces sliced baby bella mushrooms

2 cups sugar snap peas

2 bell peppers (cored and thinly sliced (red, yellow, orange, or any mix you like)

Directions

Boil

Bring a large pot of salted water to a boil and cook noodles until al dente, according to package instructions. Drain, toss with a bit of olive oil to prevent sticking, and set aside.

Scramble

Heat a wide, deep skillet or wok over medium heat. In a medium bowl scramble the eggs.

Cook

Once the skillet is hot, add 2 teaspoons of the sesame oil. Swirl to coat then, pour in the eggs all at once. Lift and tilt the skillet so that the eggs form a thin layer on the bottom. Cook in a single layer without stirring for 2 to 3 minutes, until just set.

Slice

With a rubber spatula to assist, slide the eggs onto a cutting board and let cool slightly. Cut into bite-sized pieces or strips.

Cook

Return the pan to the heat. Add 2 tablespoons olive oil and heat over medium (be careful as it may splatter if the pan is too hot). Working quickly, add 2/3 of the green onions (reserve the rest for serving), the garlic, ginger, and red pepper flakes. Stir constantly, just until the very fragrant, about 30 seconds. Add the mushrooms and 1 tablespoon soy sauce. Cook 1 minute, stirring often.

Cook

Add the snap peas and bell peppers. Increase the heat to medium high and cook until the vegetables are crisp-tender, about 5 minutes.

Toss

Add the reserved cooked noodles and eggs. Drizzle the remaining 1 tablespoon soy sauce and 1 teaspoon sesame oil over the top. Toss the lo mein gently to combine. Serve immediately, garnished with the reserved green onions.

Nutrition

• Serving Size: 1 (of 4)
• Calories: 365 kcal
• Total Fat: 15 g
• Saturated Fat: 3 g
• Cholesterol: 164 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 16 g