Everyday, around 3:30 in the afternoon, I begin the thought process of trying to figure out what I will have for dinner. Trying to find something quick, easy and healthy to cook can easily become a daunting task. One of my favorite go-to meals to cook is Vegetable Lo Mein. It is super easy to whip up, super yummy, super healthy and so much better than take-out or those super processed frozen meals. I like to throw a ton of my favorite veggies together but you could definitely add chicken, shrimp or beef if that’s your thing. There are a ton of different variations when it comes to making the sauce so it’s always fun to experiment to find what taste you like.

What you will need:

• 1 Red Bell Pepper, julienned
• 2-3 Carrots, julienned
• 1 Cup Broccoli
• 1 Cup Snow Peas
• 1 Cup sliced Shiitake or Cremini Mushrooms
• 1 Tablespoon Olive Oil
• 2 Cloves of Garlic, minced
• 8oz of Ramen or Lo Mein Egg Noodles (I use Hakubaku Organic Ramen wheat noodles and I find them at Harris Teeter)

For the sauce:

• 1/2 Teaspoon Sriracha
• 1 Teaspoon Sesame Oil
• 2 Teaspoons Organic Honey or Sugar
• 2 Tablespoons reduced sodium Soy Sauce
• 1/2 Teaspoon ground Ginger

In a small bowl, combine Sriracha, sesame oil, honey, soy sauce and ground ginger. Whisk together and set the sauce aside. This sauce is very customizable. You can add more or less of any of the ingredients.

In a large pot, bring water to a boil and cook noodles according to the package.

In a large skillet or wok heat olive oil over medium high heat. Add garlic and sauté for a few seconds. Next, add in the red bell pepper, carrots, broccoli, snow peas and mushrooms. Cook until desired tenderness and stir frequently. Add in drained noodles and sauce. Gently toss to combine and prepare your mouth for heaven.

I love how fresh and easy this meal is. I enjoy adding different veggies like baby corn, spinach, or artichoke hearts depending on my mood. An added plus is this meal makes great leftovers to grab for lunch the next day!