In a small bowl, whisk together soy sauce, sugar, sesame oil, and freshly grated ginger; set aside.

Cook noodles as directed on package; drain and set aside.

Mince garlic, chop mushrooms, chop/julienne bell pepper, and julienne/grate carrot.

Heat olive oil in a large wok over medium.

Add garlic to hot wok and cook for 1-2 minutes. Add mushrooms and peppers then continue to cook 1-3 minutes more.

Add carrots to wok, along with snow peas, and cook for 2 more minutes.

Toss veggies with mirin and then add cooked noodles and dressing; toss to coat evenly. Stir in spinach and allow to barely wilt; remove from heat.

Cut mangoes into slices or cubes.

Serve lo mein with mango on the side. Add sriracha sauce to taste if desired.