Zucchini Noodle Lo Mein

Hi strangers! I know, it’s been a long time. I’ve been really busy the past month and I haven’t had any time to post. It’s been a nice break, but I’ve missed it! What have I been up to? Well here are a few things…

I attempted boiling brussels sprouts… I do not recommend it. Let’s just say, you won’t be seeing a recipe on this…

I attended a wedding in Annapolis. Here’s a shot of the bride while she was getting ready – she was gorgeous!

Leah and I went to a cookout at my brother’s house. She loves people so she had a ball. And yes, that is a Hawaiian shirt.

I also attended a wedding at Morais Vineyards. It was a very hot, sweaty day, but there were clear skies and it was a beautiful site.

I made some guacamole with these huge garden tomatoes that Jen’s mom gave me.

But, now I’m ready to share a recipe with you. This was a take on Lo Mein, except I used zucchini noodles to lower the carbs.

This dish is super easy because it uses frozen vegetables. I like using frozen vegetables because I can always have a bag in the freezer, and I don’t have to worry about them going bad.

If you can’t tell, I’ve been really loving the zucchini noodles. About 3 years ago, over the period of a year, I put on about 15 pounds. These past several months I’ve been trying to lose that weight and it’s really been paying off. Part of that has involved eating a ton of vegetables and fruit, and eliminating processed carbs like bread and noodles. I don’t want you to think I’m doing a low carb diet, because that is far from it. I eat plenty of carbs in vegetables and fruit. But processed carbs like bread and noodles are weaknesses for me, so it’s hard for me to just eat a little. So it’s easier for me to avoid them as much as possible and save them for special occasions. That means I’m eating more vegetables instead.

This dish meets those needs by being chock full of vegetables, but being tasty too.

Sorry for my absence, but I hope you like this recipe, and those to come!

Zucchini Noodle Lo Mein
Prep time
Cook time
Total time
A carb free, healthy version of everybody’s favorite Chinese dish, Lo Mein!
Cuisine: Asian
Serves: 4
  • 2 large zucchini (or three small)
  • 2 teaspoons sesame oil
  • ¼ cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon sriracha
  • 1½ inch knob of fresh ginger, minced, separated
  • 3-4 cloves ginger, minced, separated
  • 2 green onions, sliced, separated
  • 1 package mushrooms, cleaned and chopped
  • 1 cup medium red onion, sliced thin
  • 1 bag frozen Asian style vegetables
  1. Peel the zucchini, then, using a julienne peeler or a spiralizer, cut the zucchini into long strings, resembling noodles.
  2. Combine the sesame oil, hoisin sauce, soy sauce, sriracha, half the ginger, garlic, and green onions, in a small bowl and mix well.
  3. In a wok or a large skillet heat 1 teaspoon sesame oil and quickly sauté the ginger and garlic until fragrant, then add the mushrooms and red onions and saute until soft. Next add the bag of frozen vegetables and zucchini and saute for 4-5 minutes. Add the sauce and mix well.
  4. In a separate medium skillet, heat 1 tablespoon canola oil and sauté the noodles. When they are hot and look pan-fried or lightly browned, add them to the other sautéed ingredients in the large pan. Add the soy-hoisin mixture and stir to coat. Sprinkle with the chopped cilantro and serve.

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