Rainbow Lo Mein
 
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While some people might find it easy to replace regular pasta with zucchini “noodles,” that’s not always the case for everyone—even for my own family members. This lo mein dish is my solution, since it takes a fifty-fifty approach, using half pasta and half zucchini noodles for a more vegetable-centric dish that is still as satisfying as the traditional version. Feel free to add any vegetables you have on hand to make this recipe your own.
Author:
Serves: 2 servings
Ingredients
  • 4 ounces brown rice spaghetti noodles
  • ¼ cup wheat-free tamari
  • 2 teaspoons honey
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon Sriracha
  • 1 teaspoon toasted sesame oil
  • 1 (8-ounce) zucchini
  • 1 tablespoon coconut oil
  • 1 red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 large carrots, julienned
  • 8 ounces mushrooms, sliced
Instructions
  1. Prepare the spaghetti according to the package directions.
  2. To prepare the sauce: In a small bowl, whisk together the tamari, honey, ginger, Sriracha, and sesame oil and set aside.
  3. Use a spiralizer to turn the zucchini into spaghetti-like noodles or use a vegetable peeler to create long, thin zucchini ribbons, then set them aside.
  4. While the spaghetti is cooking, in a large Dutch oven, melt the coconut oil over medium heat and sauté the onion and bell pepper until tender, about 10 minutes. Add the carrots, zucchini, and mushrooms, along with the reserved sauce, and sauté until tender, another 5 to 8 minutes.
  5. Add the pasta and toss well to coat in the sauce. Adjust any seasonings, adding an extra splash of tamari or Sriracha, if desired. Once everything is tender and heated through, the dish is ready to serve. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
MAKE IT GRAIN-FREE: If you’d prefer to skip the pasta altogether, simply replace the spaghetti with two additional spiralized zucchini for a completely vegetable-based dish. In this case, you can add meat to it for a properly combined meal.
MAKE IT AHEAD: This dish is delicious served hot or cold, so feel free to make it up to 3 days in advance and store it in an airtight container in the fridge until ready to serve. Serve cold, or reheat in a large Dutch oven over medium heat, stirring until piping hot, 5 to 8 minutes. (Add a splash of water to prevent sticking, if needed.)
RIGHTS: Reprinted with permission from No Excuses Detox, copyright © 2017 by Megan Gilmore, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography copyright © 2017 by Erin Scott
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/rainbow-lo-mein