This copycat lo mein makes the most delicious Asian noodle bowls for the perfect quick lunch or dinner!
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Oh weekends…why must you be so jam packed?!
This season of life right now finds my weekdays filled with balancing school taxi driver, toddler playmate, naptime blogger, and evening chef/maid/boo-boo kisser…so when my husband is home on the weekends…it’s catch up time!
Since about August, my weekends have become my full-time writing job as I took on writing my first book, spending most of my mornings at the library so I can write kid-free (and get a little mommy sanity break…ahem…)
I didn’t want to skip out on nourishing meals for my family during this time, and my husband really grabbed the reins during the weekends taking over dinners – he makes the most amazing garlic brined pork chops and meatloaf! We usually tag-team breakfast on the weekends so that leaves lunch in my hands, and after a full morning of writing I really need a re-fuel that is both nourishing and quick.
These quick Asian noodles remind me of the Lo Mein we used to get for take-out when my husband and I were dating!
The sauce is super (super!) quick to whisk up and everything can be made up in 15 minutes – including the veggie prep. And of course those magical spirilizers and julienne peelers make those veggies feel just like noodles!
- ¼ cup Coconut Aminos
- 2 tsp raw honey (organic pure cane sugar would be fine too)
- 1 tsp sesame oil
- ½ tsp ground ginger
- ¼-1/2 tsp siracha to taste (this leaves it with a mild, kid friendly heat - add more if you like more heat!)
- ¼ cup sesame oil(divided) or other friendly fat to cook in such as butter, tallow, lard, or coconut oil
- 5-6 medium zucchinis, spirilized or peeled with a julienne peeler
- 4 oz mushrooms, sliced
- 5 cloves of garlic, minced
- ½ lb broccoli florets sliced thin
- 2 large carrots, peeled with a julienne peeler
- 1 bunch of green onions, chopped
- Sea salt and pepper to taste
- Extra green onion to garnish the top. Other garnish options we like are chopped nuts and/or hard boiled eggs
- Wisk the coconut aminos, honey, sesame oil, ginger, and siracha in a bowl and set aside.
- Warm a tablespoon of sesame oil in a large skillet over medium heat, add the spirilized zucchini with a small pinch of sea salt, and cook for 2 minutes (Don't overcook! They will get really soggy!). Put the cooked zucchini noodles in a strainer to drain the extra liquid while you cook the rest of the veggies.
- While the zucchini noodles drain, warm the rest of the sesame oil in your skillet over medium heat, and add the mushrooms and garlic with a small pinch of sea salt. Cook over medium heat for a few minutes.
- Add the broccoli, carrot, green onions, and the prepared sauce and cook for 4-5 minutes over medium heat. This leaves the veggies with a little "bite" to them - if you prefer them softer you can go longer.
- Add the cooked zucchini noodles (I usually give them a gentle squeeze in the strainer to be sure the extra liquid is out) to the skillet with the rest of the veggies and stir to combine. Warm through and sea salt/pepper to your taste. Garnish as you wish!
For more real food lunch ideas, you can follow my Lunch Ideas board on Pinterest!
More real food recipes you might like:
Simple & Quick Sweet & Sour Sauce