Spaghetti doesn’t always have to be spaghetti. Sometimes it can be a home-cooked version of Chinese takeout. This basic vegan lo mein recipe only takes 20 minutes to prepare, so it’s perfect for a quick lunch or dinner.

I used some of the beautiful maitake mushrooms I got at the farmers market last week. But any kind of small, brown mushroom like beech or baby bella is delicious. You can even use plain old white button mushrooms for extra basic points.

Veggie Lo Mein

Serves 4

Ingredients

• 8 ounces thin spaghetti
• oil for frying
• 8 ounces mushrooms
• 2 red fresno peppers, sliced
• 1 carrot, julienned
• 1 cup snow peas, sliced in half
• 2 tablespoons soy sauce
• 2 teaspoons raw sugar
• 2 teaspoons rice vinegar or cooking sherry
• 1 teaspoon sesame oil
• 2 teaspoons Sriracha, or more to taste
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 3 green onions

Instructions

1. Start some water boiling for the noodles. Cook them according to the package instructions. Drain in a colander and set aside. 
2. While your noodles cook, whisk the soy sauce, sugar, sesame oil, vinegar, garlic, ginger, and Sriracha together in a small bowl.
3. Next, chop the veggies. If you’re feeling fancy you can use an oblique cut, or use a julienne peeler to make quick work of the carrots. Set the green onions aside to use as garnish.
4. Heat the oil in a wok or large skillet over medium-high flame. Add the mushrooms, peppers and carrots. Stir-fry until tender, about 3-4 minutes. Add the peas and stir-fry another 2-3 minutes.
5. Turn the heat to low. Add the noodles and the sauce, and toss them gently to combine.
6. Serve garnished with green onions.