This was the first recipe I cooked since the Inspiralized cookbook published! I mean, I haven’t cooked since Tuesday, February 24th.
Unless I’ve been on vacation, I’ve never gone a whole week without cooking.
I couldn’t have asked for a better “pub week,” I still feel like my adrenaline is rushing. I feel like I’ve just begun!
The blog will be shutting down at midnight today (EST) and “re-launching” around noon tomorrow (EST, again.)
I feel badly having to close down the website, especially at such an exciting time for Inspiralized, but it’s necessary.
WE’RE LAUNCHING A NEW WEBSITE!
Yes, on top of releasing a cookbook, launching my own spiralizer and planning my wedding, I’ve also been coordinating the launch of a new look for Inspiralized – a newly designed, better website.
Most importantly, along with this revamped website, we’re officially launching pre-orders for The Inspiralizer. If you haven’t joined the pre-order list, click here to do so and you’ll be emailed with limited-time promotional offers, just for being the first to sign up.
Again, just like last week, I feel like it’s Christmas Eve. I know you’re going to love the new look and I can’t wait to show it to you.
In the meantime, you’re going to love today’s recipe – it’s easy and quick, but jam-packed with healthy flavor. If you can’t find daikon noodles, you can substitute in zucchini noodles. However, be careful when serving the noodles – make sure to use pasta tongs to let the excess moisture drip out into the wok.
This dish is exponentially easier to make with a wok. I recommend this wok, because it’s affordable and effective!
I was looking through some old recipes from when I first started blogging, and I was inspired to recreate them, using the spiralizin’ skills I’ve learned over the past two years. For example, today’s lo-mein recipe was inspired by this lo-mein, a mere three weeks into starting Inspiralized.
This lo-mein is an easy dinner idea especially if you’re participating in the #30daysinspiralized challenge (I hope you are!) Also, these noodles store well – the daikon doesn’t release much excess moisture and holds the flavors well.
What do you think of revamping older Inspiralized recipes? Should I do this more often?