Paleo diet weight loss

ZUCCHINI-NOODLE LO MEIN

When my family moved from the San Francisco Bay Area to Roanoke, Virginia, we were surprised to find that what we had always referred to as “chow mein” was actually called “lo mein.” Maybe it’s a regional difference, but whatever you call it, this is a Paleo version made with zucchini, and it satisfies my very regular cravings for a big bowl of sweet and salty crunchy Asian noodles, without having to succumb to expensive and not-so-healthy takeout. SERVES 4

PREP TIME: 10 minutes

COOK TIME: 20 minutes

2 tablespoons (30 ml) sesame oil

½ onion, diced

2 garlic cloves, minced

¼ teaspoon grated fresh ginger

1 red bell pepper, finely diced

2 large carrots, finely chopped

¼ teaspoon chili oil or chili paste

2 tablespoons (30 ml) coconut aminos

4 large zucchini, spiralized or julienned into noodles

½ cup green peas (thawed if frozen)

2 tablespoons (30 ml) sesame seeds, for garnish

1 or 2 tablespoons (30 ml) sliced scallions, for garnish

1. In a large skillet over medium heat, heat the sesame oil. Sauté the onion, garlic, and ginger until the onion is slightly translucent, about 5 minutes. Add the bell pepper and carrots, and sauté for another 5 minutes.
2. Add the chili oil and coconut aminos. Stir everything well, and add the zucchini noodles. Sauté for another 2 to 3 minutes, and add the green peas. Cook for a final 3 to 4 minutes, and then remove from the heat.
3. Garnish with the sesame seeds and scallions, and serve.

VARIATION 1 PALEO CHICKEN LO MEIN: Sauté 2 diced chicken breasts with the onion, garlic, and ginger (the cook time should be about the same if diced small enough). Continue with the rest of the recipe as written.

VARIATION 2 SHRIMP LO MEIN: Add 1 pound (454 g) peeled, deveined shrimp to the pan with the onion, garlic, and ginger, and cook until the shrimp turn pink (the cook time should be about the same). Continue with the rest of the recipe as written.

PREP TIP: Chop all your veggies and spiralize the zucchini ahead of time so all you’ll have to do is sauté.

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Zucchini-noodle lo mein brings the glossy, savory comfort of the Chinese takeout box to your table — without a grain of wheat. Sesame oil, garlic, ginger, and coconut aminos coat tender zucchini noodles with sweet peppers, carrots, and peas. It's ready in 20 minutes and satisfies that noodle craving completely.

Pro Tips

• Spiralize the zucchini and let the noodles sit on a towel while you prep — drawing out some moisture keeps the lo mein from going soupy.
• Add the zucchini noodles at the very end and toss just 2 to 3 minutes; they should stay slightly firm, not limp.
• Coconut aminos bring the sweet-salty note of the original — add it around the edge of the hot pan so it sizzles and coats everything.
• Finish with sesame seeds and scallions at the table; the fresh garnish makes the dish taste brighter and more complete.

Frequently Asked Questions

Can I use other vegetables?

Absolutely — mushrooms, snap peas, or bean sprouts all slot right in. Keep the total volume similar so the sauce seasons everything evenly.

What can I use instead of coconut aminos?

It's the soy-sauce stand-in here. In a pinch, a little fish sauce with a touch of honey gets close, though coconut aminos is milder and sweeter.

Does this reheat well?

It's best fresh since zucchini releases water as it sits. If you do have leftovers, reheat in a hot, dry skillet to drive the moisture off.

Is lo mein Paleo?

Traditional lo mein isn't, but this zucchini-noodle version is — vegetables, sesame oil, coconut aminos, and seeds, nothing else.

Recipe Card

Stav Kogan

ZUCCHINI-NOODLE LO MEIN

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 2 tbsp sesame oil
• ½ onion, diced
• 2 garlic cloves, minced
• ¼ tsp grated fresh ginger
• 1 red bell pepper, finely diced
• 2 large carrots, finely chopped
• ¼ tsp chili oil or chili paste
• 2 tbsp coconut aminos
• 4 large zucchini, spiralized or julienned into noodles
• ½ cup green peas (thawed if frozen)
• 2 tbsp sesame seeds, for garnish
• 1 or 2 tablespoons sliced scallions, for garnish

Method

 

1. In a large skillet over medium heat, heat the sesame oil.
2. Sauté the onion, garlic, and ginger until the onion is slightly translucent, about 5 minutes.
3. Add the bell pepper and carrots, and sauté for another 5 minutes.
4. Add the chili oil and coconut aminos.
5. Stir everything well, and add the zucchini noodles.
6. Sauté for another 2 to 3 minutes, and add the green peas.
7. Cook for a final 3 to 4 minutes, and then remove from the heat.
8. Garnish with the sesame seeds and scallions, and serve.

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