Zoodle Lo Mein

Yet again, this recipe was inspired by The Skinnytaste Cookbook. I am a big fan of anything with pasta, and as an attempt to reduce carbs I decided to experiment with the zoodle (zucchini noodle) trend. I have to admit that I was skeptical, but the zoodles did in fact taste like noodles and turned out delicious! This dish is packed with vegetables and you can add whatever meat you'd like, or leave it vegetarian. 

The necessary gadget for making zoodles is a spiralizer. We got one for our wedding and it turns out it is very easy and fun to use.

 

Ingredients for the zoodles:

• 2 medium zucchini, peeled
• 8 oz. of cooked meat, I used Chinese BBQ Pork
• 1 tsp. sesame oil
• 1/2 cup mushrooms, sliced
• 1/2 cup bell pepper, sliced
• 1/2 cup onion, sliced
• 1/2 cup carrots, shredded
• 1/2 Tbsp. fresh ginger, grated
• 2 garlic cloves, minced

Ingredients for the sauce:

• 1/2 cup reduced sodium chicken broth
• 1 Tbsp. soy sauce
• 1/2 tsp. rice wine vinegar
• 1 Tbsp. cornstarch

Directions:

1. For the sauce - in a medium bowl combine the chicken broth, soy sauce, vinegar, and 2 Tablespoons of water. Whisk in the cornstarch until smooth.
2. Using a spiralizer, fitted with a shredder blade, cut the zucchini into long spaghetti-like strips.
3. Heat large wok over high heat. When hot, add the oil. Toss in mushrooms, bell pepper, onion, carrots, ginger, and garlic. Cook until tender, approximately 3-4 minutes. Add meat to the wok just to heat through. Set aside.
4. Add the sauce mixture to the wok and cook, stirring, until thickened and bubbling, approximately 1-2 minutes.
5. Add the zucchini noodles to the sauce, mixing so the zucchini is covered in sauce, and cook until zucchini is tender, approximately 2 minutes.
6. Add meat and vegetables to combine. Divide into two bowls and enjoy!