Vegetable Lo Mein

I was looking for a few new options to put into our weekly lunch rotation to keep things fresh (literally) and interesting! When I saw this Asian inspired dish could be prepped in 30 minutes, it got my attention. Turns out they were spot on with the predicted timing and I was able to make this AND another lunch meal for us in under 1 hour! Now that's my kind of prep.

Ingredients:

• 8oz spaghetti
• olive oil
• 3 cloves garlic, minced
• 2 cups cremini mushrooms, sliced
• 1 red belle pepper, julienned
• 2-3 carrots, julienned or shredded
• 1-2 cups snow peas, ends trimmed
• 3 cups baby spinach
• 2-3 tbsp reduced sodium soy sayce
• 1 tsp ginger powder
• 1-2 tsp honey
• 1 tsp sesame oil
• 1/2-1 tsp sriracha sauce

 

Instructions:

1)  In a small bowl, whisk together the soy sauce, ginger, honey, sesame oil, and sriracha sauce. Set aside.

2) Boil a large pot of water and cook spaghetti according to instructions on package.

3) In a large skillet, heat oil. Then add garlic, mushrooms, bell pepper and carrot and cook, stirring frequently, until vegetables are tender, about 5 minutes. 

4) Stir in snow peas and spinach and cook until all veggies are incorporated and the spinach has wilted, about 3 minutes. 

5) Drain the pasta when it is done cooking, and then add it to the skillet of veggies. Stir well. Add soy sauce mixture and stir again.

6) Serve immediately or divide into containers for meal prep.