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?
Nutritional Information & Recipe
Daikon Noodle Vegetable Lo-Mein
- 2 tablespoons low sodium soy sauce
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon Sriracha or similar Asian hot sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 tablespoon extra virgin olive oil
- 1 garlic clove minced
- 4 oz sliced shiitake mushrooms
- 3 scallions diced
- 1 red bell pepper sliced thinly (any color will do)
- 6 baby corns
- 1 small carrot julienned
- 1 tablespoon dry sherry
- 1 large daikon radish peeled, Blade C, noodles trimmed
- 1 cup chopped baby bok choy
- 1/2 teaspoon white sesame seeds to garnish
- In a small bowl, combine the soy sauce, ginger, hot sauce, sesame oil and honey. Heat oil in a wok or large skillet over high heat and add the garlic, mushrooms, and the white parts of the scallions. Cook for 30 seconds and then add in the peppers, baby corn and carrots. Cook for about a minute and then add in the dry sherry and cook for another minute.
- Add the sauce mixture, daikon noodles, remaining scallions and bok choy to the wok and cook for about 5 minutes or until daikon noodles are to your preference.
- Portion into bowls and garnish with sesame seeds.