Samantha Nicole In a race between delivery and Quick Lo Mein, Quick Lo Mein reaches the finish line before delivery can even get out the door! What’s more, Quick Lo Mein serves up hotter, fresher, and more flavorful noodles coated in the classic tangy, sweet, and savory sauce. It’s the literal definition of win-win. You’ll be racing to make more of this dish whenever you can!
Ingredients
- For the sauce:
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon dark soy sauce
- 1/2 tablespoon black vinegar or rice wine vinegar
- 1 teaspoon sesame oil
- 1 1/2 teaspoons honey
- 1/2 teaspoon fresh ginger, grated
- For the lo mein:
- 6 ounces dry lo mein noodles
- 1 1/2 tablespoons sesame oil
- 2 cloves garlic, minced
- 2 cups cremini mushrooms, sliced
- 1 cup broccoli florets
- 1/2 cup carrots, julienne cut
- 1/2 red bell pepper, sliced
- 3 cups baby spinach or bok choy
- sesame seeds, optional, for garnish
Directions
Step 1 –In a small bowl, whisk together the soy sauce, vinegar, sesame oil, honey, and ginger. Set the sauce aside.
Step 2 –Cook the noodles according to the package directions.
Step 3 –Drain the noodles and set them aside.
Step 4 –Heat the sesame oil in a large skillet or wok over medium-high heat.
Step 5 –Add the garlic, mushrooms, broccoli, carrots, and bell pepper, stir-frying until slightly tender, about 3 minutes.
Step 6 –Stir in the spinach and stir until it has wilted, for about 2-3 minutes.
Step 7 –Stir in the noodles and the sauce, tossing to combine.
Step 8 –Serve topped with sesame seeds!
