Vegetable Lo Mein

Difficulty:
1/5

Ease of preparation rating: easy
Yield: 4 portions

 

Ingredients:

For the sauce:

2 teaspoons (10 ml) sugar

2 tablespoons (30 ml) sesame oil

2 tablespoons (30 ml) soy sauce

1-inch piece fresh ginger, grated

 

For the stir-fry:

1 package (340 g) egg noodles

1 tablespoon (15 ml) canola oil, for frying

2 cups (480 ml) cremini mushrooms, sliced

1 carrot, sliced

½ red bell pepper, sliced

4 cloves garlic, minced

3 cups (710 ml) spinach

 

Method:

For the sauce:

In a medium bowl, add sugar, sesame oil, soy sauce, and grated ginger; whisk to combine, then set aside.

For the 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.