Veggie Lo Mein with Poached Egg

I love lo mein! Whenever we go for Chinese, I always get the noodles instead of rice. And with a perfectly poached egg on top, it gives it the perfect creamy texture.

Ingredients:
Eggs (one for each serving)
Lo Mein (or Chinese noodles of choice)
1 red bell pepper, sliced thin
2 portobello mushrooms, chopped roughly
1 head bok choy, chopped
4 carrots, sliced thin
2 green onions, sliced
2 cloves garlic, diced
salt and pepper to taste

Sauce:
1/4 cup vegetable oil
1/3 cup soy sauce
1 tsp sesame oil
2 T rice vinegar
1 T lemon juice
2 tsp sugar
1 tsp garlic ginger paste (or 1/2 tsp minced garlic and ginger)
1 tsp sriracha sauce

Directions:
Heat 1 T oil in a wok. Saute vegetables until al dente, about 5–8 minutes. Mix sauce ingredients in a bowl and set aside. Cook lo mein noodles according to package directions, 1 to 2 minutes less, so they are slightly firm still. Rinse the noodles in cold water. When vegetables are cooked, add sauce and noodles to the wok and stir fry until all ingredients are soft and mixed well, about 8 minutes. Add salt and pepper to taste.

Poached Egg:
Cook a poached egg in the sous vide for 60 minutes at 147 degrees, one for each serving of noodles. Crack the egg on top of the lo mein and enjoy!