Meatless Mondays: Inspiralized Vegetable Lo-Mein
Prep Time 10 minutes mins
Cook Time 15 minutes mins
- 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.