Vegetable lo mein
SERVES
4
Ingredients
Sauce:
- 2 teaspoons (10 milliliters) sugar
- 2 tablespoons (30 milliliters) sesame oil
- 2 tablespoons (30 milliliters) soy sauce
- 2.5 centimeter piece fresh ginger, grated
Stir-fry:
- 1 package (340 grams) egg noodles
- 1 tablespoon (15 milliliters) canola oil, for frying
- 2 cups (480 milliliters) cremini mushrooms, sliced
- 1 carrot, sliced
- 1/2 red bell pepper, sliced
- 4 cloves garlic, minced
- 3 cups (710 milliliters) spinach
Directions
Sauce:
- In a medium bowl, add sugar, sesame oil, soy sauce, and grated ginger; whisk to combine, then set aside.
Stir-fry:
- Cook noodles as per package directions. Drain and set aside.
- Heat oil in a wok or large sauté pan over medium-high heat. Add mushrooms, carrot, and pepper, and cook until tender.
- Add garlic and cook for forty-five seconds.
- Add spinach, cook until wilted.
- Add egg noodle and sauce. Mix over heat until everything is well incorporated, then serve.
