Chinese food can be made healthy. We repeat, Chinese food can be made healthy! We created a very nutrient dense, delicious Lo Mein last night without the excess carbs. Instead of buckwheat noodles we used zoodles (zucchini noodles). We still got that flavor we were hoping for with half of the calories. For sides, we made sesame-roasted broccoli and teriyaki glazed sweet potatoes. Our taste buds are happy just thinking about how yummy it all was. Try this recipe out next time you are tempted to “splurge” on Chinese take out!
2 zucchini (to make zoodles)
1 container of sliced mushrooms
½ bag of shredded carrots
½ bunch of green onion, chopped
½ yellow onion, sliced
½ red bellpepper, sliced
½ bag of shelled edamame(found in the frozen aisle in the store)
½ bag of snow peas
Sesame oil (can sub with olive oil if needed)
Oyster Sauce (1/4 cup)
Tamari Soy Sauce(3-4 tablespoons)
Water (or can sub for vegetable broth) (1/4 cup-1/2 cup)
Corn Starch to thicken
Combine oyster sauce, soy sauce, vegetable broth (or water) and Sriracha in a small bowl and set aside.
Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce to allow it to thicken.
We used a Vegetti to make our zoodles. You can use any vegetable spiralizer but the Vegetti is the most simple to use! This will act as your pasta. Once you are finished turning both zucchinis into “zoodles” put aside.
Hear a wok over high heat. Add ½-1 tablespoon of sesame minced garlic, green onions, and white onions and and saute for 2-3 minutes.
Now add in the mushrooms, shredded carrots, bell pepper, edamame, and snow peas. Saute the veggies until they begin to brown, which should be about 5 minutes. Add in your zoodles and sauce. We added a little sea salt and black pepper. Let simmer for about 5 minutes.
Serve and enjoy!