Veggie lo mein

I love americanized chinese food but sometimes I don't want to order takeout, especially when I have plenty of veggies I should use up in the fridge. This is the perfect meal to make for times like that. You can really throw any veggie you want in this, which makes it really flexible so feel free to change up what you put in it.

Ingredients:

1/3 box spaghetti noodles, cooked and cooled
1 tablespoon oil
1 stalk celery, sliced thinly
6-8 baby carrots, sliced thinly length-wise
1/4 green bell pepper, sliced thinly
1 handful spinach leaves
1 handful broccoli florets, cooked
1/4 cup peas, cooked
1/4 cup veggie stock
2 tablespoons soy sauce
2 teaspoons sugar
1 teaspoon rice vinegar
1 teaspoon sriracha sauce
1/4 teaspoon garlic powder
1/2 teaspoon sesame oil
1/2 teaspoon sesame seeds
1/2 tablespoon cornstarch
cilantro, to garnish

Directions:

Heat oil in a saute pan over medium heat, saute celery, carrot, and green pepper until tender, about 5 minutes. Once tender, stir in spinach and cook for about one minute, or until wilted. Turn off heat and add broccoli, peas, and noodles to the pan. Set aside for later. In a large pot, combine veggie stock, soy sauce, sugar, vinegar, sriracha, garlic, sesame oil, and sesame seeds and stir well. Stir cornstarch into a tablespoon of cold water, then add to the pot. Heat mixture over medium heat and stir well as you bring it to a boil. Allow it to bubble until it starts to get nice and thick, which will take about 3 minutes. Once it has thickened a bit, add the veggies and noodles and stir to coat everything in the sauce. Allow this to heat through for about a minute or until the sauce is thick and sticking to the noodles. Serve with cilantro and more sesame seeds.