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- Prep Time 20 minutes
- Cook Time 20 minutes
- Total Time 40 minutes
- Yield 4 servings 1x
Tender shiitake mushrooms, crisp vegetables and lo mein noodles are tossed in a sweet-savory sesame sauce with a kick of Sriracha. A colorful, easy take on a takeout favorite.
Ingredients
Scale
- Noodles:
- 8 ounces lo mein egg noodles
- 1 tablespoon olive or sesame oil
- 2–3 cloves garlic, minced
- 8 ounces shiitake mushrooms, sliced
- 1 large red bell pepper, seeded and julienned
- 1 large carrot, peeled and julienned
- 2–3 stalks green onions or scallions, thinly sliced
- 1 tablespoon toasted sesame seeds, to garnish
- Sauce:
- 4 tablespoons low-sodium soy sauce, or tamari
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon ground ginger
- 1 tablespoon Sriracha sauce, or to taste
Instructions
- In a small bowl, whisk all sauce ingredients together and set aside until ready to use.
- In a large pot of boiling water, cook the noodles according to package directions; drain well.
- Heat the oil in a large skillet or wok, over medium-high heat. Add in garlic, mushrooms, bell peppers and carrots. Cook, stirring frequently, until crisp-tender, about 4-6 minutes.
- Stir in the egg noodles and pour the sauce over, gently tossing with tongs to combine and coat.
- Divide into bowls and garnish with green onions and sesame seeds.
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