Ingredients
8 ounces lo mein noodles or Spaghetti, Linguine – Cooked as directed on package
2 cups of baby Bok Choy, chopped
2 pints of Cremini mushrooms, sliced
1 cup baby spinach
1 cup of snow peas
1 carrot, julienned
1 parsnip, julienned
1 red bell pepper, julienned
2 shallots, diced
3 cloves of garlic, minced
Avocado Oil
Salt and pepper to taste
Sauce
¼ cup tablespoons reduced-sodium soy sauce
3 tablespoons agave
2 teaspoon sesame oil
1 teaspoon ground ginger
1 teaspoon Sriracha
Directions
Whisk together all the sauce ingredients and set aside
In a large deep skillet, drizzle with oil and place over medium-high heat. Once it starts to shimmer add, shallots, seasoning, carrots, parsnips, peppers, and mushrooms and sauté until soft, about 5 minutes. Now add garlic, snow peas, bok choy, and spinach and sauté for an additional 2 to 3 minutes.
Remove skillet from heat and add noodles and sauce, toss to coat, transfers to a serving bowl - enjoy.