Low Carb Vegetable Lo Mein
Satisfy your cravings with this vibrant and healthy twist on a takeout favorite: Low Carb Vegetable Lo Mein! Packed full of fresh, colorful vegetables like spiralized zucchini and carrots, crunchy snow peas, and juicy mushrooms, this dish is a feast for both the eyes and the palate. Tossed in a savory soy sauce, sesame oil, and optional coconut aminos blend, every bite delivers bold flavor without the carb-heavy noodles. Ready in just 25 minutes, this quick and easy recipe is perfect for busy weeknights or meal prepping. It's entirely customizable, gluten-free with tamari, and can be spiced up with red pepper flakes for an extra kick. Garnish with toasted sesame seeds for added crunch and serve piping hot for a guilt-free comfort food meal your family will love!
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Recipe Information
Ingredients
- 4 medium-sized (spiralized into noodles) Zucchini
- 1 medium-sized (spiralized or julienned) Carrot
- 1 medium-sized (thinly sliced) Red bell pepper
- 1 cup Snow peas
- 1 cup (sliced) Mushrooms
- 3 stalks (chopped) Green onions (scallions)
- 3 cloves (minced) Garlic
- 1 teaspoon (minced) Ginger
- 3 tablespoons Soy sauce (or tamari for gluten-free)
- 1 teaspoon Sesame oil
- 1 tablespoon Coconut aminos (optional for sweetness)
- 1 tablespoon Olive oil
- 0.5 teaspoons (optional, for spice) Red pepper flakes
- 1 tablespoon (optional for garnish) Toasted sesame seeds
Instructions
Wash and dry all the vegetables before prepping. Spiralize the zucchini and carrot or cut into thin strips using a julienne peeler.
Slice the bell pepper thinly, and cut the snow peas and mushrooms into bite-sized pieces if necessary.
Heat a large skillet or wok over medium-high heat. Add the olive oil and let it heat up for 30 seconds.
Add the minced garlic and ginger to the skillet and stir-fry for about 1 minute, until fragrant.
Toss in the bell pepper, snow peas, and mushrooms. Stir-fry for 3-4 minutes, or until the vegetables begin to soften.
Add the spiralized zucchini and carrots to the skillet, tossing gently to combine with the other vegetables.
In a small bowl, whisk together the soy sauce, sesame oil, and optional coconut aminos. Pour the sauce over the vegetables in the skillet.
Stir-fry everything for another 2-3 minutes, ensuring all the vegetables are coated in the sauce and heated through.
Sprinkle red pepper flakes and chopped green onions over the top. Toss gently to distribute evenly.
Remove the skillet from the heat and serve immediately. Garnish with toasted sesame seeds if desired.
Nutrition Facts
Calories |
830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11009 mg | 479% | |
| Total Carbohydrate | 95.9 g | 35% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 70.8 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3417 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
