Recipe: Vegetable Lo Mein

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
2 tablespoons reduced sodium soy sauce
1 tablespoon finely chopped fresh ginger
½ teaspoon crushed red pepper flakes

4 green onions thinly sliced
4 cloves garlic, minced
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)

Cook the noodles in salted boiling water until al dente, then drain and toss with olive oil.
Heat a skillet or wok over medium heat, add 2 teaspoons of sesame oil, and pour in scrambled eggs, cooking until set.
Slice the cooked eggs into strips.
Sauté mushrooms, part of the green onions, garlic, ginger, and red pepper flakes in olive oil until fragrant.
Add snap peas and bell peppers, cooking until crisp-tender.
Stir in the noodles and eggs, adding the remaining soy sauce and sesame oil, and toss to combine.

Servings

4 servings

Calories

365

Total fat

15g

Total carbohydrates

45g

Total protein

16g

Sodium

20mg

Cholesterol

164mg