Bring a pot of water to a boil. Add the lo mein noodles and cook according to package instructions. Typically, they need about 5-7 minutes.

Once cooked, drain and set aside. Do not rinse; you want that starch to help the sauce adhere later!

In a mixing bowl, combine the low-sodium soy sauce, brown sugar, toasted sesame oil, ground ginger, Sriracha sauce, rice vinegar, and hoisin sauce.

Whisk until the sugar dissolves and the mixture is well blended. Don't taste it yet; it's not ready!

Heat the extra virgin olive oil in a large skillet or wok over medium heat. Add the finely chopped garlic and sauté until fragrant, about 30 seconds. Toss in the mushrooms, bell pepper, and carrots. Stir-fry them for about 3 minutes. You want them to become tender, but not mushy.

Next, sprinkle in the snow peas and baby spinach. Stir everything around until the spinach has wilted, which takes about a minute. This is when your kitchen starts to smell divine.

Once the veggies are ready, drop the cooked noodles into the skillet. Pour the sauce over the top. Use tongs or chopsticks to toss everything together. Make sure each strand of noodle is coated in that savory goodness. Cook for another minute just to heat it through.

Dish out your beautiful Quick and Easy Lo Mein onto plates or bowls, and get ready to dig in. You could top it with sesame seeds or chopped green onions if you want to impress your friends.