Place a large non-stick skillet over medium heat and add 1 tablespoon of oil. Once the oil is heated, add the sliced white ends from the green onions along with the garlic and ginger to the pan. Saute for 2 - 3 minutes until fragrant and the onions are slightly tender.
Add the vegetables (fresh or frozen), cover with a lid, and cook until just softened, stirring often (approximately 10 - 15 minutes).
Add the noodles and sauce and stir/toss repeatedly to coat. Taste and adjust with any additional soy sauce or sriracha if preferred. Top with green onions and sesame seeds.
Fresh or Frozen Veggies: To save time on this recipe, substitute the fresh vegetables with a 24 ounce bag of frozen stir fry vegetables. Add all to the pan and cook in the same order and instructions as the recipe indicates.
Gluten-Free Options: To make this recipe gluten-free, opt for tamari or coconut aminos in place of soy sauce. You can also substitute the whole wheat spaghetti/lo mein noodles with any type of gluten-free spaghetti you prefer.
Protein Options: If you’d like to add protein to this recipe you can cook it in the skillet before starting this recipe then add it in with the noodles and sauce towards the end. I would recommend cooking 4 scrambled eggs, plant-based chicken, or extra firm tofu in a tablespoon of oil over medium heat and setting it aside to be added back in.