Zucchini Noodle Lo Mein
Have I told you guys yet that we adopted a new puppy? Because we adopted a new puppy! His name is Mousse and he’s a teeny tiny chihuahua with a whole lot of spunk. Last year I semi-jokingly told Aaron I was instituting a New Puppy Every Five Years Rule because “it keeps everyone young and puppies are the best!” and this year he actually surprised me with one for my birthday in June. Our puggles, Honey and Barley, seem pretty pleased with the situation. Honey gets more treats and toys, and Barley has a playmate who’s always down to run figure eights around our furniture (Honey prefers to snack, sleep, and pull the stuffing out of her toys).
On the food front, our meals have temporarily become even simpler with this new addition to our family. The timing feels good though, because summer produce can stand on its own with minimal fuss and I’ll take any excuse not to turn on the oven these days. I’ve also been relying more than usual on pre-prepped fruits and veggies (sliced watermelon, shredded carrots and cabbage, etc).
For this veg-heavy lo mein recipe, I took full advantage of pre-chopped broccoli for greens power and cooked edamame for protein. It made life so easy, I was able to get this meal prepped, cooked, and plated in under 15 minutes! I even had time to break out my spiralizer and make my own “zoodles” ← a name I seriously considered calling our pup (Pretzel and Tahini were also contenders).
I love this meal not only because it’s easy and fast, but also because it’s such a great (healthy!) alternative to takeout. The sauce is a simple mix of low sodium soy, sweet chili, and toasted sesame oil, and when you combine it with the sautéed garlic, shiitake mushrooms, perfectly al dente zucchini noodles, and loads of veggies…well, it’s the kind of meal that makes you feel extra happy. Happy you didn’t spend money on takeout. Happy you still managed to enjoy everything good about lo mein sans food coma. Happy you still have half an hour to eat in peace before it’s back to being a (dog) mom.*
*And still, puppies are the best. ♥
Thank you to Terra’s Kitchen for sponsoring this post!
Zucchini Noodle Lo Mein
Zucchini Noodle Lo Mein
Serves: 2-3
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Simple vegan lo mein made with healthy zucchini noodles! This recipe is super easy and takes only 10-15 minutes to prepare.
Cuisine: Gluten Free, Vegan Servings: 2-3
Prep Time: 10 mins Cook Time: 5 mins Total Time: 15 mins
Simple vegan lo mein made with healthy zucchini noodles! This recipe is super easy and takes only 10-15 minutes to prepare.
Instructions
- Make the sauce: Add all of the ingredients to a small bowl and stir to combine. Set aside.
- Make the noodles: Heat a large skillet over medium heat. Add 1 tablespoon of sesame oil followed by the zucchini noodles to the skillet. Lightly season with salt and cook stirring occasionally until just barely tender, about 2 minutes. Transfer the noodles to a large serving bowl, making sure to drain off any excess liquid. Set aside.
- Cook the vegetables: Add the remaining 1 tablespoon of sesame oil to the skillet, followed by the garlic and white parts of the onions. Cook for 1 minute, then add the mushrooms, carrot, cabbage, broccoli, and edamame. Stir to combine and cook until tender but crisp, about 3 minutes. Add the cooked vegetables and sauce to the bowl of zucchini noodles. Stir to combine. Season with salt to taste. Top with the green parts of the onions and sesame seeds. Serve immediately.
Notes [1]
I use and recommend this $30 spiralizer.
Copyright © 2022 Amanda Maguire for Pickles & Honey
