Quick Soy Ginger Veggie Lo Mein

Method

1. Bring a large pot of salted water to a boil. Cook the noodles according to package instructions until al dente. Drain, toss with a little olive oil to prevent sticking, and set aside.
2. Heat a wide, deep skillet or wok over medium heat. In a medium bowl, lightly beat the eggs.
3. Once the skillet is hot, add 2 teaspoons of the sesame oil and swirl to coat. Pour in the eggs all at once. Lift and tilt the skillet so the eggs form a thin, even layer. Cook without stirring for 2 to 3 minutes, until just set.
4. Using a rubber spatula, slide the cooked egg sheet onto a cutting board. Let cool slightly, then cut into bite-sized pieces or strips.
5. Return the pan to the heat. Add the 2 tablespoons of olive oil and heat over medium. Be careful, as the pan may be hot. Add two-thirds of the green onions (reserve the rest for garnish), garlic, ginger, and red pepper flakes. Stir constantly for about 30 seconds, until very fragrant.
6. Add the sliced mushrooms and 1 tablespoon of soy sauce. Cook for 1 minute, stirring often.
7. Add the snap peas and bell peppers. Increase the heat to medium-high and cook until the vegetables are crisp-tender, about 5 minutes.
8. Add the reserved cooked noodles and egg pieces. Drizzle the remaining 1 tablespoon of soy sauce and 1 teaspoon of sesame oil over the top. Toss gently to combine everything. Serve immediately, garnished with the reserved green onions.