An easy and flavorful weeknight dinner in under 30 minutes!
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
For the sauce:
⅓cuplow sodium soy sauce
2teaspoonsminced fresh garlic
For the lo mein:
8ounceslo mein or spaghetti noodlescooked according to package directions and drained
18 ounce packagesliced fresh mushrooms (any type)
1small bell pepperseeded and sliced (any color)
1cupsliced yellow onion
1cupsugar snap peastrimmed
1cupcanned baby corn that has been drained and sliced into about 1-inch pieces
½teaspoonsesame seedsfor garnish (optional)
Begin cooking noodles according to package directions. While noodles are cooking, pour sauce ingredients in a small bowl and whisk to combine. Set aside.
Heat 1 tablespoon sesame oil in a large skillet over medium high heat. Add carrots, mushrooms, bell pepper and onion. Cook for 5 minutes, stirring frequently.
Add sugar snap peas and baby corn and continue to cook for an additional 2 minutes (or until snap peas are crisp-tender), stirring frequently. Add drained noodles and sauce. Toss to combine and coat well.
Sprinkle with sesame seeds, if desired.
Store in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet on the stove top over medium to medium-high heat (stirring frequently) until heated through.