Step 1

Cook the Lo Mein noodles (or spaghetti) according to package directions or until they are al dente, then drain and rinse with cold water to stop the cooking process, shake off excess water and set aside until Step 5.

Step 2

Place all the Sauce Ingredients into a small bowl, whisk, set aside.

Step 3

In an enamel/ceramic lined Dutch oven, skillet or similar stock pot, add the frozen veggies with 2 Tablespoons water, cover with a tight-fitting lid and sauté on high for 3 minutes.

Step 4

After 3 minutes, remove the lid and reduce the heat to medium-high heat and sauté until the veggies reach the desired tenderness, typically 4 to 5 minutes. Add the chickpeas and sauté for one minute.  Additionally, you want as much of the water evaporated out of the pan as much as possible.

Step 5

Then add the sauce and the cooked and cooled noodles, increase the heat, simmer until the sauce thickens and the veggies, chickpeas and noodles are completely coated in the sauce. Add the baby spinach, then lower the heat and simmer for one minute.

Step 6

Remove from heat, allow to sit for several minutes so the noodles can soak up some of the liquid, then serve with your favorite toppings.