I looove noodles. Spaghetti, ramen, orzo, rotini, you get the point. Lo mein is one of my go-to orders for Chinese takeout. What’s better than being able make some of those favorite dishes at home? I have tried countless recipes for lo mein, but they never quite satisfied me the same way as when it comes directly from that take out carton. Until now… I combined several recipes and came up with a vegetarian version that completely satisfies. It makes for delicious leftovers that are even tasty eaten cold! The small amount of Sriracha sauce adds some nice flavor, but it’s such a small amount that even someone who doesn’t love spice can handle it!
1 tsp sesame oil
1/2 box whole wheat spaghetti noodles (3 servings)
1/4 green cabbage, thin sliced
2 carrots, shredded
3 green onions, chopped (I use the whole thing)
2 Tbsp low sodium Teriyaki sauce
2 Tbsp low sodium Soy sauce
1 tsp sugar
1 tsp Sriracha sauce
Cook the noodles until almost al dente and drain.
Heat the sesame oil over medium heat and then add in the veggies and noodles. Stir fry for about 5 minutes.
Add in the Teriyaki sauce, Soy Sauce, and sugar. Continue to cook a few more minutes until veggies are soft.
Turn off heat and stir in Sriracha sauce.