Shelf Stable Lo Mein

FOR THE SAUCE

• 2 tablespoons reduced sodium soy sauce, or more, to taste
• 2 teaspoons sugar
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/2 teaspoon Sriracha, or more, to taste

• 8 ounces lo mein noodles
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 can mushrooms
• 1 can chicken
• 1 can water chestnuts 
• Red pepper flakes, optional

1. In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
2. In a large pot of boiling water, cook noodles according to package instructions; drain well.
3. Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms and water chestnuts. Cook, stirring frequently, about 2 minutes.
4. Stir in egg noodles and soy sauce mixture, and gently toss to combine.
5. Serve immediately