Vegetable Lo Mein

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• 6 ounces long noodles (such as whole grain spaghetti, whole grain fettuccine, soba noodles, or udon noodles)
• 2 tablespoons extra virgin olive oil (plus additional for tossing with the noodles)
• 3 teaspoons toasted sesame oil (divided)
• 4 each large eggs
• 2 tablespoons reduced sodium soy sauce (divided, plus additional to taste)
• 4 each green onions (thinly sliced, divided)
• 4 cloves garlic (minced)
• 1 tablespoon finely chopped fresh ginger
• 1/2 teaspoon crushed red pepper flakes (plus additional to taste)
• 8 ounces sliced baby bella mushrooms
• 2 cups sugar snap peas
• 2 each bell peppers (cored and thinly sliced, red, yellow, orange, or any mix you like)

1. 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.
2. Heat a wide, deep skillet or wok over medium heat. In a medium bowl scramble the eggs.
3. 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.
4. With a rubber spatula to assist, slide the eggs onto a cutting board and let cool slightly. Cut into bite-sized pieces or strips.
5. 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.
6. Add the snap peas and bell peppers. Increase the heat to medium high and cook until the vegetables are crisp-tender, about 5 minutes.
7. 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.