Recipe Ingredients
- 1 (14-ounce) package lo mein noodles
- 1 tablespoon vegetable oil
- 2 green onions, thinly sliced, plus more for garnish
- 2 cloves garlic, minced
- 2 cups frozen diced butternut squash
- 3 cups frozen Brussels sprouts
- 8 ounces frozen stir-fry vegetables, such as carrots, broccoli, green beans, baby corn and red pepper
- 3 tablespoons pure maple syrup
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons toasted pumpkin seeds, for garnish
Recipe Directions
- Cook lo mein noodles according to package directions. Rinse with cold water, drain and set aside.
- Heat oil in a large wok or skillet over medium-high heat. Add green onions and garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add butternut squash and Brussels sprouts and cook, stirring frequently, for about 3 to 4 minutes. Add stir-fry vegetables and cook, stirring frequently, until vegetables are tender and fully heated through, about 4 to 6 minutes.
- Stir in noodles, maple syrup and soy sauce, and cook until sauce thickens and vegetables and noodles are coated, about 2 to 3 minutes. Garnish with additional green onions and pumpkin seeds. Serve and enjoy.
Cooked spaghetti can substitute for lo mein noodles, if not available.
