Bean Pasta Lo Mein

(MAKES 1 SERVING) 

TOTAL TIME: 21 MIN.
PREP TIME: 15 MIN.
COOKING TIME: 6 MIN.

Ingredients

2 tsp. reduced-sodium soy sauce
2 tsp. toasted sesame oil ¼ tsp. freshly grated ginger (or 1 dash ground ginger) (optional)
1 clove garlic, finely chopped Nonstick cooking spray
1 cup sliced veggies (like mushrooms, bell pepper, snap peas, and/or sprouts)
1 (12-oz.) coleslaw mix (or shredded cabbage) (approx. 6 cups) bag
1 cup cooked black bean spaghetti (or bean pasta), warm*
1 medium green onion, finely chopped

Directions

1. To make the dressing, combine soy sauce, oil, ginger (if desired), and garlic in a small bowl; whisk to blend. Set aside.
2. Heat large nonstick skillet, lightly coated with spray, over medium-high heat.
3. Add veggies and coleslaw mix; cook, stirring frequently, for 3 to 5 minutes, or until veggies are tender-crisp.
4. Combine spaghetti, veggies, and dressing in a medium bowl; toss gently to blend.
5. Garnish with green onion and enjoy!

Tips:
Jarred minced garlic (or frozen garlic cubes) are great swaps for fresh garlic cloves.

To make gluten-free, you can substitute reduced-sodium tamari soy sauce for reduced-sodium soy sauce

*Originally published in  2B Mindset Recipes