Ingredients:
8 Ounce(s) whole wheat spaghetti
1 Tablespoon(s) olive oil
3 1/2 Ounce(s) shitake mushroom
1 red pepper
1 Cup(s) grated carrot
3 Clove(s) garlic
3 Cup(s) chopped broccoli
1 Cup(s) snow pea pods
1/4 Teaspoon(s) salt
1 sliced green onion
1/3 Cup(s) Bragg Liquid Aminos
1 Tablespoon(s) honey
1 Tablespoon(s) Asian sesame oil
2 Teaspoon(s) Sriracha |
Directions:
Ingredients
8 ounces whole-wheat spaghetti
1 tablespoon olive 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 honey
1 tablespoon toasted sesame oil
2 teaspoons sriracha
Instructions
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.
While the spaghetti cooks, whisk together all the sauce ingredients in a bowl.
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.
Add the noodles and sauce to the skillet and toss to combine with the vegetable mixture. Taste and add more salt, if desired. |
Shopping Lists 