Vegetable lo mein

By Spencer Watts
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SERVES
4

Ingredients

Sauce:

  • 2 teaspoons (10 milliliters) sugar
  • 2 tablespoons (30 milliliters) sesame oil
  • 2 tablespoons (30 milliliters) soy sauce
  • 2.5 centimeter piece fresh ginger, grated

Stir-fry:

  • 1 package (340 grams) egg noodles
  • 1 tablespoon (15 milliliters) canola oil, for frying
  • 2 cups (480 milliliters) cremini mushrooms, sliced
  • 1 carrot, sliced
  • 1/2 red bell pepper, sliced
  • 4 cloves garlic, minced
  • 3 cups (710 milliliters) spinach

Directions

Sauce:

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

Stir-fry:

  1. Cook noodles as per package directions. Drain and set aside.
  2. Heat oil in a wok or large sauté pan over medium-high heat. Add mushrooms, carrot, and pepper, and cook until tender.
  3. Add garlic and cook for forty-five seconds.
  4. Add spinach, cook until wilted.
  5. Add egg noodle and sauce. Mix over heat until everything is well incorporated, then serve.

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