Vegan Lo Mein Recipe with Zucchini Noodle Pasta
This yummy Vegan Lo Mein with Zucchini Noodle Pasta is made with no grains, gluten-free. It is very tasty as a main course or as a side dish!
Servings: 6 people
- 3 Zucchinis made into zucchini noodles
- 1 tbsp onions
- 2 ounces carrots matchstick
- 1 red pepper julienned
- 8 ounces mushrooms pre-sliced
- 1 tbsp ginger
- 3/4 cup soy sauce reduced-sodium
- 2 tablespoons olive oil
- 1 tbsp garlic
- 2.5 oz bamboo shoots drained
Julienne the red pepper. Use a spiralizing device to make zucchini pasta noodles.
Put the pot on the stove and Bring the pot to a medium heat.
Add 1 Tablespoon of olive oil.
Pop out the 1 cube of pop & cook ginger, pop & cook garlic, and 1 cube of pop & cook onions. Cook for 1 minute.
Add the 1/4 cup reduced sodium soy sauce, julienned red peppers, mushrooms, bamboo shoots, and water chestnuts. Cook for 5 minutes.
Add in 1/2 cup reduced sodium soy sauce and 1 teaspoon of cornstarch or another thickener of your choice. Mix well so the cornstarch doesn't clump up.
Add in Zucchini Pasta Noodles and cook for 5 minutes.
Serve hot or cold.
Calories: 102kcal | Carbohydrates: 9g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 1670mg | Potassium: 520mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2396IU | Vitamin C: 45mg | Calcium: 27mg | Iron: 1mg