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 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 coconut aminos
4 large zucchini, spiralized or julienned into noodles
½ cup green peas (thawed if frozen)
2 tablespoons sesame seeds, for garnish
1 or 2 tablespoons sliced scallions, for garnish
- 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.
- 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.
- 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 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.