adapted from recipe by damndelicious.net

• 8 ounces lo mein egg noodles [or wide lo mein noodles]
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 red bell pepper, julienned
• 1 carrot, julienned
• 1 cup snow peas
• 3 cups baby spinach

FOR THE SAUCE

• 2 tablespoons [reduced sodium if preferred] soy sauce, or more, to taste [I used 3 tbsp for wide noodles]
• 2 teaspoons sugar [I used raw turbinado]
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/2 teaspoon Sriracha, or more, to taste

1. In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
2. In a large pot of boiling water, cook lo mein egg noodles according to package instructions; drain well.
3. Heat olive oil in a large skillet or wok over medium high heat. Add garlic, 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.
4. Stir in noodles and soy sauce mixture and gently toss to combine.
5. Serve immediately.