FOR THE SAUCE • 2 tablespoons reduced sodium soy sauce, or more, to taste • 2 teaspoons sugar • 1 teaspoon sesame oil • 1/2 teaspoon ground ginger • 1/2 teaspoon Sriracha, or more, to taste
DIRECTIONS 1. In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside. 2. In a large pot of boiling water, cook noodles according to package instructions; drain well. 3. Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes. 4. Stir in egg noodles and soy sauce mixture, and gently toss to combine. 5. Serve immediately.