I doubt this is the first time anybody has thought of putting sriracha into their lo mein, but it turned out well enough to write it down. We’ll be making this one again!
- 1/4 cup tamari
- 1.5 tbsp sesame oil
- 1 tbsp maple syrup
- 1 tbsp sriracha sauce
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 8-10 oz lo mein noodles
- 1 large carrot, grated or diced finely
- 6 green onions, finely chopped (green and white parts)
- Black sesame seeds for sprinkling
- 3-4 eggs
Boil water and make the noodles according to their directions. While waiting for the noodles, mix all the sauce ingredients together and stir/shake thoroughly.
Scramble the eggs with a little oil and cook them until they’re pretty dry. Chop up the scrambled eggs into small pieces. If you’re quick with chopping, you can get the eggs done and vegetables chopped around the same time the noodles are done.
Once the noodles are done, toss with the eggs, vegetables, and sauce. Sprinkle black sesame seeds on top and serve immediately.