8 ounces lo mein noodles
1 tablespoon olive oil
2 garlic cloves, minced
2 cups cremini mushrooms, sliced
1 red bell pepper, julienned
1 carrot, julienned
1/2 cup sugar snap peas
3 cups baby spinach, stems removed
2 tablespoons soy sauce
2 teaspoons sugar
1 teaspoon sesame oil
1/2 teaspoon Sriracha
In a small bowl, whisk together soy sauce, sugar, sesame oil, and sriracha; set aside.
In a large pot of boiling salted water, cook lo mein noodles according to package instructions; drain well.
Heat olive oil in a large skillet or wok over medium-high heat. Add garlic, mushrooms, bell pepper, and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snap peas and spinach until the spinach has wilted, about 2-3 minutes.
Stir in noodles and soy sauce mixture, and gently toss to combine.