There's a very specific American-Chinese fast food version of lo mein. If you know it, you know it—maybe even as a guilty pleasure. The kind of dish where the leftovers are even better the next day, slurping up those oily noodles slicked with soy sauce and studded with vegetables is pure comfort food. This recipe aims to emulate that experience with fresher flavors and more veggies! To be clear, this is not authentic Chinese food, but it's an easy way to make a satisfying dish. I use spaghetti noodles because they're easily accessible and affordable. The recipe is very flexible. I used shrimp, but you could use any protein like tofu or chicken, or keep it focused on the veggies. Almost any vegetable works here—think carrots, broccoli, or bok choy in addition to or instead of the cabbage, bell peppers, and mushrooms I used. I recommend making this dish if you want a big batch of satisfying leftovers. This recipe yields about six to seven portions. If you're cooking for f...