This veggie chow mein is easy to make in just 20 minutes, and is packed with flavor. I like to get vegan mushroom oyster sauce for this recipe. But you could also make your own if you prefer. Special Tip: You can get creative with the veggies, add in (or swap for a veggie you don't like) celery, wok chop, water chestnuts. And even add in some tofu if you like.
10-ouncesYakisoba noodles, Udon Noodles, or whole wheat spaghetti
½teaspoonpepper
Olive oil spray
1yellow onion chopped
1red bell peppersliced thin
1cupsnow peasor snap peas
2green onionssliced
Instructions
Cook the noodles according to the direction on package. In the meantime, make the sauce and cook the veggies.
In a small bowl, whisk together mushroom oyster sauce, soy sauce, garlic, ginger and Sriracha and set aside.
Heat a large skillet over medium high heat. Spray with olive oil and add in the onion, bell peppers, and snow peas. Cook for 5 minutes, stirring often, until the veggies start to soften.