Cook lo mein noodles in boiling water according to directions on package and drain well.
In a large skillet or wok, cook the Aidells Teriyaki and Pineapple Chicken Meatballs in 1 tablespoon canola oil over medium high heat, turning occasionally, until heated through and browned on all sides (6-8 minutes). Remove from skillet and place on a plate.
Add remaining 1 tablespoon of canola oil to skillet. Sauté the white parts of the green onions, sliced mushrooms, and sliced bell peppers over medium-high heat until softened and beginning to brown (about 5 minutes).
Add the baby spinach and stir until wilted (about 2 minutes).
Meanwhile, to make the sauce, whisk together the soy sauce (3 tablespoons), honey (1/2 tablespoon), toasted sesame oil (1 teaspoon), and Sriracha (1 teaspoon) in a small bowl until well combined (or shake together in a jar).
Add the browned meatballs, cooked noodles, and sauce to the skillet and gently toss to combine.
Serve immediately, garnished with the green parts of the scallions.
Time Saving Tip: prep your veggies while the meatballs heat up.
Money Saving Tip: Green bell peppers are usually cheaper than red, yellow, or orange, and can be used as a substitute if you prefer.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.