Shrimp Lo Mein with Zucchini Noodles

Shrimp Lo Mein with Zucchini Noodles

This spiralized, veggie-packed noodle bowl is a healthier, lower carb version of a classic Chinese takeout dish: lo-mein! Shrimp, zucchini noodles, spiralized bell peppers and carrots make for a delicious and healthy meal that comes together in under 30 minutes! 

Shrimp Lo Mein with Zucchini Noodles

If you’ve ever ordered lo-mein for takeout before, you’ve probably ate too much and felt over-full and lethargic afterwards. It’s so good, it’s hard not to have a second helping. Personally, I hate that feeling – it’s not about the calories or carbs, it’s about how I feel. I feel gross after!

I’ve found a trick: order proteins and veggies in whatever sauce you like and while you wait for your order to arrive, spiralizing your veggies. Once the food arrives, toss the spiralized noodles with the protein and veggies and voila – a healthier, still delicious version!

OR, if you’re truly committed to saving money, cooking at home, and eating clean, make your own versions! I love Asian food – Thai (fell in love with Kao Soi Gai while in Chiang Mai a couple years ago and had to remake it), Chinese (sweet potato fried rice all the way!), or a Vietnamese pho (with zucchini noodles!), I’m always making #inspiralized versions.

Shrimp Lo Mein with Zucchini Noodles

Lo mein is one that I love to recreate. I’ve done a Pork Lo Mein. A Chicken Lo Mein. A Vegetable Lo Mein. And now, we have a Shrimp Lo Mein! Do you think I like Lo Mein?

This Shrimp Lo Mein comes together in under 30 minutes, is filling, veggie packed, and certainly satisfies those takeout cravings!

Today I’m partnering up with the team at The F Factor Diet (if you missed my post on how they changed my postpartum health journey by discovering the importance of fiber in your diet, read it here) to share two fiber-filled meals aka #ffactorapproved!

Shrimp Lo Mein with Zucchini Noodles

You can grab the other recipe for Vegetable Cabbage Pad Thai on their blog right now! Both of these meals are high in fiber and high in protein, keeping you fuller longer and most importantly, satisfying your cravings!

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Inspiralized

Nutritional Information & Recipe

Shrimp Lo Mein with Zucchini Noodles

Prep Time15 mins
Cook Time15 mins
Total Time30 mins

Ingredients

  • For the noodles:
  • 1 tablespoon sesame oil
  • ½ pound medium shrimp shelled, deveined
  • salt and pepper
  • 2 garlic cloves minced
  • 1 ” knob of ginger minced
  • 2 medium zucchinis Blade D, noodles trimmed
  • 1 red bell pepper Blade A, noodles trimmed
  • 1 carrot Blade D, noodles trimmed
  • 1 cup snow peas
  • 3 packed cups fresh spinach
  • white sesame seeds to garnish
  • For the sauce:
  • 2 tablespoons low sodium soy sauce
  • 2 teaspoons honey
  • 1 teaspoon sesame oil
  • 1/8 teaspoon crushed red pepper

Instructions

  • Heat the sesame oil in a wok or large skillet over medium-high heat. Once oil is shimmering, add the shrimp, season with salt and pepper, and cook for 2 minutes, flip, and cook another 1-2 minutes or until shrimp is opaque and C-shaped. After the shrimp is done, set it aside on a plate and cover to keep warm. Immediately add garlic and ginger to the pan and stir for 30 seconds or until fragrant. Add the spiralized vegetables, and snow peas, to the same skillet and cook, tossing frequently, until tender, about 7 minutes. When done, add the spinach and toss for 2-3 minutes or until wilted.
  • Meanwhile, prepare the sauce. In a small bowl, whisk together soy sauce, honey, sesame oil, and pepper. Once vegetables are done cooking, add the shrimp back in and pour over the sauce and toss to coat the vegetables and shrimp in the sauce. Let cook for 30 seconds to warm through.
  • Divide the lo-mein into bowls, garnish with sesame seeds and serve immediately.

Shrimp Lo Mein with Zucchini Noodles

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6 comments

Karly says:
Love this! Thanks for sharing!
Carly Glazer says:
So happy you enjoyed this one!
Great blog you have here.. It's difficult to find high-quality writing like yours nowadays. I really appreciate people like you! Take care!!

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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