8 ounces lo mein egg noodles

1 tablespoon olive oil

2 cloves garlic, minced

2 cups cremini mushrooms, sliced

1 red bell pepper, julienned

1 carrot, julienned

1/2 cup snow peas

3 cups baby spinach

2 tablespoons reduced sodium soy sauce, or more, to taste

2 teaspoons sugar

1 teaspoon sesame oil

1/2 teaspoon ground ginger

1/2 teaspoon Sriracha, or more, to taste

In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.

In a large pot of boiling water, cook noodles according to package instructions; drain well.

Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, 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.

Stir in egg noodles and soy sauce mixture, and gently toss to combine. Serve immediately.