15 Minute Asian Noodles :: Lo Mein Copycat!
This copycat lo mein makes the most delicious Asian noodle bowls for the perfect quick lunch or dinner!
Servings: 6 servings
Ingredients
- 1/4 cup Coconut Aminos
- 2 tsp raw honey organic pure cane sugar would be fine too
- 1 tsp sesame oil
- 1/2 tsp ground ginger
- 1/4-1/2 tsp siracha to taste this leaves it with a mild, kid friendly heat - add more if you like more heat!
- 1/4 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
- 1/2 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
Instructions
- 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!