INGREDIENTS
1/2 lb
lo mein egg noodles (or can use spaghetti)
2 tbsp
sesame oil (or vegetable oil), divided
About 2 1/2-3 cups chopped vegetables (I used the Asian mix from TJ’s)
4 tbsp
reduced sodium soy sauce
1 tbsp
rice vinegar
1 tbsp
sriracha (can adjust if you want more/less heat)