Easy Lo Mein aka Mongolian Grill

We LOVE this healthy, delicious Asian dish! It reminds us of my families favorite Mongolian Grill restaurant in Seattle that we frequented growing up. Plus, it's so easy to whip up, coming together in less than 30 minutes! And with 6-8 servings, it's great for feeding a crowd or for delicious next-day leftovers too!

Easy Lo Mein

Slightly adapted by Damn Delicious (originally from The Woks of Life)

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Yield 6-8 servings

The easiest lo mein you will ever make in 15 min from start to finish. And it's so much quicker, tastier and healthier than take-out!

Ingredients

• 8 ounces lo mein egg noodles* or whole wheat spaghetti
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 cups cremini mushrooms, sliced
• 1 red bell pepper, julienned
• 1 carrot, julienned
• 1/2 cup snow or sugar snap peas
• 3 cups baby spinach
• 1/2 brick firm tofu, diced
• Cooked brown rice or quinoa (6-8 servings worth)
For the sauce
• 6 tablespoons reduced sodium soy sauce, or more, to taste
• 2 tablespoons sugar
• 1 tablespoon sesame oil
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons Sriracha, or more, to taste (optional)

Instructions

• In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
• In a large pot of boiling water, cook lo mein egg 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 snow peas and spinach until the spinach has wilted, about 2-3 minutes.
• Stir in egg noodles and soy sauce mixture, and gently toss to combine.
• Serve immediately over a bed of rice or quinoa.

Notes

*If lo mein egg noodles cannot be found, spaghetti can be substituted.