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!

Ingredients:

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

Directions:

1. Cook the noodles until almost al dente and drain.
2. Heat the sesame oil over medium heat and then add in the veggies and noodles. Stir fry for about 5 minutes.
3. Add in the Teriyaki sauce, Soy Sauce, and sugar. Continue to cook a few more minutes until veggies are soft.
4. Turn off heat and stir in Sriracha sauce.