2tablespoonsreduced sodium soy saucedivided, plus additional to taste
4green onionsthinly sliced, divided
1tablespoonfinely chopped fresh ginger
1/2teaspooncrushed red pepper flakesplus additional to taste
8ouncessliced baby bella mushrooms
2cupssugar snap peas
2bell pepperscored and thinly sliced (red, yellow, orange, or any mix you like)
Bring a large pot of salted water to a boil and cook noodles until al dente, according to package instructions. Drain, toss with a bit of olive oil to prevent sticking, and set aside.
Heat a wide, deep skillet or wok over medium heat. In a medium bowl scramble the eggs.
Once the skillet is hot, add 2 teaspoons of the sesame oil. Swirl to coat then, pour in the eggs all at once. Lift and tilt the skillet so that the eggs form a thin layer on the bottom. Cook in a single layer without stirring for 2 to 3 minutes, until just set.
With a rubber spatula to assist, slide the eggs onto a cutting board and let cool slightly. Cut into bite-sized pieces or strips.
Return the pan to the heat. Add 2 tablespoons olive oil and heat over medium (be careful as it may splatter if the pan is too hot). Working quickly, add 2/3 of the green onions (reserve the rest for serving), the garlic, ginger, and red pepper flakes. Stir constantly, just until the very fragrant, about 30 seconds. Add the mushrooms and 1 tablespoon soy sauce. Cook 1 minute, stirring often.
Add the snap peas and bell peppers. Increase the heat to medium high and cook until the vegetables are crisp-tender, about 5 minutes.
Add the reserved cooked noodles and eggs. Drizzle the remaining 1 tablespoon soy sauce and 1 teaspoon sesame oil over the top. Toss the lo mein gently to combine. Serve immediately, garnished with the reserved green onions.