This easy, spiralized, and vegetarian version of lo mein uses spiralized zucchini, carrots, and bell peppers as a noodle alternative. You’ll still feel like you’re eating a big bowl of lo mein, but you’ll be eating vegetables instead! Packed with fiber, veggies, and delicious flavor, this spiralized vegetable lo mein is a total takeout fakeout!
Spiralized Vegetable Lo Mein
The next time you’re craving takeout lo mein, give this recipe a shot – it comes together easily, it can be prepped in advance (spiralize all the vegetables to cut down on prep time later on!) and is made in just one pan for easy cleanup. The classic flavors of lo mein are here, we’re just replacing lo mein noodles with spiralized vegetables (bell pepper, carrot, and zucchini.)
This recipe doesn’t reheat very well, but don’t worry, you’re not going to want to save leftovers, you’re going to want to eat it all! If you do reheat it, place the noodles in a skillet over medium high heat and toss until heated through, adding an extra couple of dashes of soy sauce or sesame oil to add back in flavor.
If you’re worried about soggy zucchini noodles, don’t! There should be a little bit of liquid in the bottom, just keep tossing as you’re eating. Also, you can partially cook all of these vegetables, lo mein is supposed to be chock full of crispy vegetables, anyway!
You could add your favorite protein here, such as chicken, shrimp, pork, or beef, or stir in some scrambled eggs for a vegetarian friendly protein. If you need more lo mein inspiration, check out these recipes:
- Shrimp Lo Mein with Zucchini Noodles
- Pork Lo Mein with Zucchini Noodles
- Chicken Lo-Mein with Spiralized Vegetables
- Daikon Noodle Vegetable Lo-Mein
Watch our video for this recipe using the Inspiralizer and subscribe to our YouTube channel to watch more videos:
Nutritional Information & Recipe
Meatless Mondays: Inspiralized Vegetable Lo-Mein
- 2 tablespoons low sodium soy sauce
- 1 teaspoon sesame oil
- 1 ” peeled pressed and minced ginger
- 2 teaspoons honey
- ¼ teaspoon red pepper flakes
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves minced
- ½ cup snow peas
- 1 red bell pepper Blade A, noodles trimmed
- 1 large carrot Blade D, noodles trimmed
- 4 medium zucchinis Blade D, noodles trimmed
- 3 cups baby spinach
- 1 tablespoon arrowroot powder
- to garnish: sesame seeds
- In a small bowl, whisk together the soy sauce, sesame oil, ginger, honey, and red pepper flakes.
- Heat the olive oil in a large wok or skillet over medium high heat. Once oil is shimmering, add the garlic, snow peas, bell pepper, carrot noodles, and zucchini noodles. Cook for about 5 minutes or until vegetables are crisp tender. Add the spinach and cook until wilted, about 3 minutes.
- Once you add the spinach, create the arrowroot slurry: stir together the arrowroot powder with 2 tablespoon of water.
- Once the spinach is about wilted, add the soy sauce mixture and the arrowroot slurry and toss well to combine until sauce is thickened, about 1-2 minutes. Divide the lo mein into bowls and garnish with sesame seeds.