Confession time. Lo mein is typically not a dish I order when my husband and I go out for Asian food. Rob, on the other hand, loves Lo mein (and any other dish that involves noodles
.) This dish is perfectly amazing though.
It’s perfectly healthy, perfectly addicting, perfectly delicious, and last but not least, perfectly easy to prep ahead than get on the table in minutes. So it’s PERFECT since I know we’re all BUSY BUSY!
Since I am using veggie noodles, it’s not exactly a traditional noodle dish, which is what’s so perfect about this dish. Sorry to keep saying perfect, but seriously my friends, you need to Lo mein out tonight…and every night this week
.
Veggie noodles ROCK! All the rage right now. There’s everything from sweet potato, squash, beet, carrot and of course, the old stand-by, zucchini noodles. I am quite obsessed! Why? They taste amazing & they hold together perfectly and don’t fall apart and become mush…can I get a YASSSS! And as mentioned above….they make this dish super healthy and are a good alternative to grain noodles. I had this the night before my long run and it was incredibly satisfying, but not heavy.
You can make veggie noodles at home using this spiralizer. Or, THANKS to local super markets, you can walk right over to the produce section and grab any container of these noodles fresh (or frozen). Isn’t it great we have individuals who create such beautiful little spiral, ribbons, or noodles just for us? I think so. Saves me some precious time and you too.
Feel free to any grain free noodle in my recipe…I used squash and carrot. YUM!
Lets move on to the sauce should we. Just three EPIC ingredients. How can this be? Coconut Aminos is why! My secret, not so secret, ingredient in this Asian inspired dish. It’s lovely! If you’re sensitive to soy, you’ll be happy to know, it’s soy free
. It’s sweet “soy saucey” flavor is made with 100% pure coconuts and a dash of salt!
I purchased everything I need for this sauce from my local buying club I belong to called Azure Standards. I love this compnay for their GREAT products at amazing prices, plus their service is outstanding too! I encourage you to join a drop site near you and see for yourself.
For this sauce, all you’ll need is coconut aminos, tahini (or sesame oil) and a little tapioca flour. Ready Set Go…Let’s all Lo mein out together~
- 12 ounces veggie noodles of your choice
- 1 cup of chopped assorted peppers sliced (red, yellow, orange)
- 1 cup of broccoli florets
- 1 small white or red onion
- 1 cup of sliced red cabbage
- 1 cup of snap peas
- Thawed pre-cooked Shrimp (about 6 large each or 8 medium ones for each person)
- 1/3 cup coconut aminos
- 1 tablespoon of tahini or 1 tablespoon of sesame oil
- tapioca flour
DIRECTIONS:
-
Place your veggie noodles on a baking tray lined with parchment paper. Bake in a convection oven for about 5 minutes at 450°F. *You can also cook them in a skillet or steam them but I have found that a high heat oven eliminates excess water. Watch closely.
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In a large cast iron skillet, lightly sauté the vegetables in 1 tablespoons sesame oil and a little water if needed. Cook for about 5 minutes until soft (but not mushy). Then set aside.
-
In a mason jar or hand blender puree ingredients for the sauce. Thicken sauce over medium heat in a sauce pan, stirring consistently with a whisk, until the sauce thickens and is smooth. Be-careful! Do not over cook the sauce since it has a tendency to thicken up. If it’s gets a bit thick, no problem, add more water.
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Add your shrimp, cooked shrimp, and sauce. Heat gently to warm up shrimp. Serve with sesame seeds if desired.
[reminder]What is your favorite Veggie Noodle? Do you buy them or make your own? [/reminder]
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