Perfect for lunch or dinner, this vegetable Lo Mein is delicious! You can try a combination of vegetable noodles, but we used carrots and zucchini.  Feel free to add in snap peas, sliced kale, or cabbage–really any vegetable you like!  This is my favorite spiralizer–it actually sticks to my counter and does not move when working through hard vegetables like carrots or sweet potatoes.

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients:

    • 12 oz carrot noodles
    • 8 oz. zucchini noodles
    • 1-2 T. avocado or coconut oil
    • 1/2 medium red (or yellow) onion, sliced
    • 1 1/2 cup crimini mushrooms, sliced (or quartered if small)
    • 1 medium red bell pepper, thinly sliced
    • 2 cups broccoli florets, cut into bite size pieces
    • 2-3 garlic cloves, minced
    • 1 T. fresh ginger, grated
    • 2 cups cooked chicken breast cubes, optional
    • 1/2 cup roasted cashews, optional
    • chopped cilantro, hemp seeds, or sesame seeds for optional garnish
Sauce:
    • 1/4 cup sesame oil (or combination of sesame oil and avocado oil if straight sesame is too strong for you)
    • 1/4 cup creamy almond butter
    • 3-4 tablespoons coconut aminos
    • 2 T. tahini
    • 3 T. distilled white vinegar
    • 1-2 tsp. monk fruit sweetener
    • 1 T. lime juice–fresh squeezed is best!
    • 1 garlic clove, minced

Instructions:

  1. Preheat the oven to 450°.  Place the carrot and zucchini noodles on a baking tray and roast for about 8-10 minutes, or just until soft. It’s best to do them on separate trays in case one vegetable gets done faster (usually the zucchini) than the other. Set aside.  Drain excess water, if any, from the noodles after cooking. (If you have a convection oven, even better–use it and reduce the time a bit.) You can sauté the noodles if you like–they are just hard to manage in a skillet when they are raw and it’s difficult to get them all done at once.
  2. Heat oil in very large skillet.  Sauté onions for a few minutes, then add remaining vegetables, including garlic and ginger.  Stir fry until vegetables are crisp tender. Add cooked chicken, if desired.
  3. Meanwhile, in a blender (or food processor) puree all ingredients for the sauce until creamy and smooth.
  4. In a large bowl add the vegetable noodles, sautéed vegetables, and sauce. Toss together and top with cashews, sesame seeds, cilantro if desired.

This is great served cold for lunch the next day too!

Wondering where to get the coconut aminos, monk fruit and hemp seeds? We recommend Thrive! Use our link and get 20% of your first three orders.  It’s a great way to get natural, healthy foods at a discount price.

 

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