Happy Lunar New Year! Do yourself a favor and celebrate with a delicious Chinese food feast. Start with these Baked Spring Rolls, then dive into the main attraction: super easy Plain Jane Lo Mein + Veggies in Hot Garlic Sauce.

I suggest stopping by your local international or Asian grocery store to buy some fresh lo mein noodles — fresh noodles make all the difference in this recipe. The simple noodles pair beautifully with the deliciously saucy Veggies in Hot Garlic Sauce. We used a mixture of broccoli, bell peppers, mushrooms and onions, but feel free to use whatever vegetables you’d like. Bok choy or cauliflower would both make great additions. Skip the takeout this weekend and try this recipe!

INGREDIENTS: LO MEIN

• 2 T. sesame oil

• 2 T. light soy sauce

• 2 T. dark soy sauce

• 2 T. rice vinegar

• 2 T. chili garlic paste

• 1 lb. fresh lo mein noodles

• 1 c. chopped green onions

INGREDIENTS: VEGGIES IN HOT GARLIC SAUCE

• 1 orange bell pepper, sliced

• 1 green bell pepper, sliced

• 1 yellow onion, sliced

• 1 package enoki mushrooms, chopped

• 1 head broccoli, cut into florets

• 2 T. light soy sauce

• 1 T. brown sugar

• 2 T. red chili flakes

• 1/4 c. sriracha

• 6 T. sesame oil

• 10 garlic cloves, minced

• 2 T. fresh ginger, minced

• 2 T. rice vinegar

• 2 T. corn starch

• 3 1/2 c. vegetable stock

• Salt & pepper, to taste

STEPS

1) Whisk the corn starch in about 1/4 c. water to create a slurry. In a separate bowl, whisk together 1 T. brown sugar, 2 T. red chili flakes, 2 T. light soy sauce and 1/4 c. sriracha. Set aside.

2) To prepare the lo mein, add 2 T. sesame oil to a wok over high heat. In a separate bowl, mix together 2 T. light soy sauce, 2 T. dark soy sauce, 2 T. rice vinegar and 2 T. chili garlic paste. Once the wok is screaming hot, add 1 lb. fresh lo main noodles + 1 c. chopped green onions and pour the sauce over the noodles. Toss well to combine and cook for five minutes. Use tongs to remove the noodles from the wok and place them in a separate bowl. Cover with a dish towel to keep warm.

2) Add the wok back to the stove and heat 2 T. sesame oil over high heat. Add the bell peppers, onions, broccoli and mushrooms and sauté until the onions start to brown, about 10 minutes. Use tongs to remove the veggies from the wok and place them on a plate.

3) Place the wok back on the stove over high heat. Add 4 T. sesame oil + the minced garlic and ginger. Stir-fry for a couple of minutes, then pour in the rice vinegar.

4) Pour in the sriracha sauce mixture prepared earlier. Whisk well to combine, then add the vegetable broth and season with salt and pepper. Stir to combine.

5) Next, pour in the corn starch mixture and whisk well so there aren’t any chunks. Allow the sauce to bubble and thicken for a few minutes. Once it turns into a gravy-like consistency, add the vegetables back to the wok and toss well to combine with the sauce. Allow to simmer for a couple of minutes, then remove from heat. Plate the veggies with the noodles and dig in!