Veggie Lo Mein

Ingredients

• 8 ounces whole-wheat spaghetti
• 1 tablespoon olive or avocado oil
• 1 3.5-ounce package shiitake mushrooms, stemmed and thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 1 cup grated carrots
• 3 cloves garlic, minced
• 3 cups chopped broccoli florets
• 1 cup snow peas
• ¼ teaspoon fine sea salt, plus more to taste
• Sliced green onions, for garnish

For The Lo Mein Sauce

• 1/3 cup reduced-sodium tamari, reduced-sodium soy sauce, or coconut aminos
• 1 tablespoon grated fresh ginger
• 1 tablespoon honey, or pure maple syrup to make it vegan
• 1 tablespoon toasted sesame oil
• 2 teaspoons sriracha

Instructions

1. Bring a large pot of salted water to a rapid boil. Cook the spaghetti until just shy of al dente, 8 to 12 minutes, then drain. You want the noodles to be a little under cooked.
2. While the spaghetti cooks, whisk together all the sauce ingredients in a bowl.
3. Heat the oil in a large skillet or wok over medium-high heat. Add the mushrooms, bell pepper, carrots, and garlic and cook, stirring frequently, until tender, 3 to 4 minutes. Add the broccoli and snow peas and toss to combine. Season the vegetables with the salt and cook for another 2 to 3 minutes.
4. Add the noodles and sauce to the skillet and toss to combine with the vegetable mixture. Taste and add more salt, if desired.