Veggie Lo Mein

(dairy free, egg free, peanut, tree nut and gluten free if gluten free noodles and coconut aminos)

Serves 1

2 - 3 oz whole wheat spaghetti (can swap for gluten free noodles)

1 1/2 tbsp low sodium soy sauce (or coconut aminos for gluten free)

1/2 tsp sesame oil

1/2 tsp sugar (omit if using coconut aminos)

1 tbsp sesame oil (for cooking vegetables)

1/2 c shredded carrots (recommend buying these already shredded)

1/2 c broccoli florets (if using frozen, make sure to defrost)

1/2 c bell pepper, cut in thin strips

optional: frozen peas, snap peas, water chestnuts

In medium saucepan, bring water to a boil. Add spaghetti and cook according to package. When finished cooking, drain well. 

While water is boiling, place soy sauce, sesame oil and sugar in small bowl or jar with lid. Whisk or shake ingredients. 

In medium saute pan, heat 1 tbsp sesame oil over medium high heat. Add broccoli florets, then peppers, then carrots (or any other vegetables). Stir fry to desired consistency, about 4 - 5 minutes (depending how crunchy you like the vegetables). Add noodles. Add sauce and mix well. Optional: top with sesame seeds or chopped scallions.