I have had a serious craving for Chinese food, and there is a place in the next town over that is so good but so bad for you. I know if I went I would probably eat some rice, or noodles, or something else I shouldn’t so I have avoided it all together. So the other night I decided to try out Lo Mein with zucchini noodles and LOVED it. Totally satisfied my Chinese food craving. This is my new go-to recipe along with the cauliflower fried “rice” which I haven’t posted yet. If you do not have a julienne peeler, you can find one at Bed Bath and Beyond for about $10 and make all kinds of “noodles” with it. Enjoy!
5 zucchini made into noodles with julienne peeler
1 large carrot, diced
2 cups sugar snap peas, cut in half
1 cup chopped Chanterelle mushrooms
1 cup chopped cremini mushrooms
1 green onion, minced
1 shallot, minced
1 large garlic clove, minced
1 tsp chili oil
2 tsp sesame oil
1/4 cup soy sauce
sesame seeds for garnish
Heat a large pot on medium, and fill half way with water.
Add your zucchini noodles to the water, and cook for about 20 minutes until the zucchini is al dente. You can try a noodle before you drain them, but I don’t like when they turn mushy.
While the noodles are cooking, heat a large shallow pan on medium-high heat, and drizzle in 1 tsp chili oil and 1 tsp sesame oil.
When hot, add the carrot and saute for about 3 minutes.
Add the sugar snap peas, shallot, garlic and mushrooms and saute for about 10 more minutes. Then add the green onion.
Once the zucchini noodles are done, drain them, then add them to the vegetable mixture along with the soy sauce and the last 1 tsp of sesame oil.
Stir to incorporate and cook about 10 minutes longer, stirring frequently. Your veggies will be al dente and will absorb most of the soy sauce.
Recipe makes 6 servings
Each serving has 7 carbs
This is my favorite thing ever…I know people use the spiral cutter and all that but I don’t have anymore room in my kitchen to store things lol. I love it!!