Sriracha Lo Mein

Sriracha Lo Mein | Emily Levenson

Sriracha Lo Mein | Emily Levenson

I honestly don’t remember what life was like before sriracha.

Okay, okay, I do remember what it was like. It certainly wasn’t as exciting. Or spicy. Which, in hindsight is probably a good thing since spice made me… sick.

Maybe I’m just making up for all that lost time; relishing in the ability to load it on without any repercussions.


Sriracha Lo Mein | Emily Levenson

Other things that I’m relishing? Broccoli. Sounds weird, I know. But it’s been finding it’s way into pretty much everything I cook lately.

The Hubster is quite happy about that arrangement.

As is The Babe. She freakin’ loves broccoli.

Sriracha Lo Mein | Emily Levenson

If broccoli’s not your thing (which I totally get, I used to be just like you), no matter. This recipe is super flexible and can be made with whatever veggies you have on hand and/or love.

Our favorites: broccoli, green beans, carrots, snap peas, and zucchini.

Which, by the way, Trader Joe’s had the cutest baby zucchini’s in the store the other day. I couldn’t pass up an opportunity to use those cutie-patooties. (Ugh. I just called zucchini cute. I’m blaming the lack of sleep for that one.)

Sriracha Lo Mein | Emily Levenson

Speaking of lack of sleep, this is a great recipe for those nights when you’re a.) too tired to think about dinner, b.) pressed for time, and c.) just wanting something super flavorful to go in your mouth.

This definitely hits all three, making it a TRIPLE THREAT.

Yeah. I totally went there. (LACK OF SLEEP.)

Sriracha Lo Mein | Emily Levenson

Sriracha Lo Mein | Emily Levenson

One final thought about this lo mein: I was very proud of myself at the green vegetable ratio. It’s like a billion to one, with a cameo appearance from a carrot.

I was going to add cauliflower into the mix, but that would have made it a billion to two.

What? You don’t feel virtuous when you eat green vegetables? Just me? Huh…

Sriracha Lo Mein | Emily Levenson


Ain’t she purdy?

Sriracha Lo Mein | Emily Levenson

Sriracha Lo Mein | Emily Levenson

Sriracha Lo Mein

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Emily Levenson |


For the sauce:

  • 2 tbs tamari or soy sauce
  • 2 tsp sugar or honey
  • 1 tsp sesame oil
  • 1/2 tsp minced ginger
  • 1/2 tsp 1 clove garlic, minced
  • 1/2 tsp Sriracha
  • 1 tsp corn starch or arrowroot powder

For the lo mein:

  • 8 oz noodles lo mein, spaghetti, linguine
  • 1-2 tbs oil safflower, sunflower, coconut
  • 2 eggs scrambled lightly
  • 1 cup broccoli florets
  • 1 cup green beans cut into thirds
  • 1 cup snap peas
  • 1 large carrot cut or in sticks
  • 1 cup zucchini sliced (or 5 baby zucchini's sliced)


  1. Combine tamari, sugar, sesame oil, ginger, garlic, sriracha, and corn starch in a small bowl. Whisk to combine. Set aside.
  2. Cook noodles according to package.
  3. Meanwhile, heat oil in wok or large skillet over medium-high heat.
  4. Add egg and scramble. Transfer to a plate.
  5. Add broccoli, green beans, snap peas, and carrots. Sauté until veggies turn bright green and are crisp-tender; approximately 3-5 minutes
  6. Add zucchini and sauté for another 2-3 minutes.
  7. Add noodles and return the scrambled egg back to the wok.
  8. Pour sauce over noodles and veggies and stir until everything is thoroughly coated.
  9. Sauce will begin to thicken after about 30-60 seconds.
  10. Remove from heat and serve.

Allergen Information

Dairy free and egg free. **CAN BE gluten and wheat free depending on choice if noodles. Corn free if using arrowroot powder. And nightshade free by simply omitting the sriracha.

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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

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