Spiralized Vegetable Lo Mein

dairy freeveganvegetarian

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

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.)

Spiralized Vegetable Lo Mein

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!

Spiralized Vegetable Lo Mein

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:

Watch our videos to learn how to spiralize carrots and peppers using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Nutritional Information & Recipe

Serves 4

Meatless Mondays: Inspiralized Vegetable Lo-Mein

10 minPrep Time

15 minCook Time

Save RecipeSave Recipe

Ingredients

  • 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

Instructions

  1. In a small bowl, whisk together the soy sauce, sesame oil, ginger, honey, and red pepper flakes.
  2. 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.
  3. Once you add the spinach, create the arrowroot slurry: stir together the arrowroot powder with 2 tablespoon of water.
  4. 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.
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Leave a Comment

4 comments

Anonymous says:
So delicious want to eat.
Meaghan says:
That's what we like to hear!
Anonymous says:
I've made this twice in the last few weeks. It's SO good, easy, healthy and filling. It's actually better than lo-mein because I feel so dang good after eating all those veggies. Thanks for sharing!
Meaghan says:
Awe! This is what we LOVE to hear. Thank you so much for letting us know.

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