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Meatless Mondays: Inspiralized Vegetable Lo-Mein

Prep Time 10 mins
Cook Time 15 mins
Servings 4 people

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

  • 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.