Ingredients

Ingredients
For the Sauce
2 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce (or oyster sauce if you don't need the dish vegetarian)
2 teaspoons brown sugar
1 teaspoon sesame oil
1/2 teaspoon chili garlic sauce
For the Noodles
8 ounces dry lo mein egg noodles
1 tablespoon sesame oil
2 cloves garlic , minced
1 teaspoon fresh minced ginger
2 cups cremini mushrooms , sliced
1 small red bell pepper , julienned
1 small carrot , julienned
1/2 cup snow peas
2 scallions , diced

Directions

In a small bowl, whisk together soy sauce, hoisin sauce (or oyster sauce), brown sugar, sesame oil, and chili garlic sauce. Set aside. In a large pot of boiling water, cook noodles according to package directions; drain well. Heat sesame oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, mushrooms, bell pepper, and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and sauté until tender, about 2-3 minutes. Stir in the scallions and egg noodles along with the sauce mixture, and gently toss to combine. Serve immediately.