I couldn’t tell you the last time I had Chinese take-out but I can tell you that the cravings happen too often to not do something about it!
When I was young, my mom would have me order Chicken Lo Mein from a little hole in the wall restaurant. I was always her telephone liasion for these orders and also her little for-pick-up foot soldier. She’d park the van curbside, hand me the cash, and in I’d go. “Chicken Lo Mein for pick up!”, I’d say diplomatically as I handed over the monies. A quick check for the soy sauce packets and fortune cookies and back in the van I went.
My early experiences with Chinese cuisine included lo mein, moo shu pork, wontons, and fried rice. But as I got older, something in the food was too much for my stomach to handle, maybe the restaurants were far from authentic or maybe the Westernization meant a little more grease than normal. Needless to say, I had to eradicate Chinese take-out from my dining options. That’s one of the reasons why I eat a lot of plant-based foods and incorporate a lot of veggies. I can never get sick from them.
So as I was having these Lo Mein cravings, I was also thinking of ways to incorporate more vegetables and how to add more nutrients. I also wanted a low-carb option for dinner. One can make a vegetable lo mein but how could I make it low-carb? Then it dawned on me to make the noodles out of zucchinni spirals from Veggie Noodle Co.
Furthermore, was it possible to make this dish vegan for #VeganViernes? Definitely! I really like using Veggie Noodle Co. because it saves me time and the vegetables are organic.
Low and behold, I’ve come up with a nutrient dense solution that can curb the cravings. You can use whatever vegetables you have on hand and add tofu for a little more protein.
For the veggies, you can use whatever you have on hand. I had edamame, mushroom, bok choy, bean sprouts, and carrots. Try using a red capsicum, spinach, and/or shredded napa cabbage too!
- 3/4 cup vegetable broth
- 2 tbsp reduced sodium soy sauce or tamari for gluten-free
- 2 tbsp vegetarian oyster sauce
- 1/2 tbsp rice wine
- 1 tbsp cornstarch
- 1 package Veggie Noodle Co. zuchinni spirals
- 1 package extra firm tofu
- 2 tbsp sesame oil or canola oil
- 1 cup sliced bok choy
- 3 scallions
- 1/2 cup shredded carrots
- 1/2 cup sliced mushrooms such as shiitake
- 1/2 tbsp grated fresh ginger
- 2 garlic cloves, chopped
- 1/2 cup edamame
- 1/2 cup bean sprouts
TIP: Cut all of your ingredients before getting started and have them measured out. This is a fast recipe and you don’t want to be measuring while having the stove on high!
In a medium bowl whisk all of the sauce ingredients together until smooth. Set aside.
If using tofu, drain of any excess water using a cheesecloth or whatever draining method works for you. Cut into large 1″ cubes.
Heat wok on high and add 1 tbsp of sesame oil or canola oil and cook tofu until crispy and browned on both sides. Set aside.
In same wok or large skillet, add a little more oil and cook the ginger and garlic, and all vegetables (except the zoodles) until tender. Set aside with the tofu.
Then add your sauce ingredients to the wok, until thickened and bubbling to form a sauce. About 1-2 minutes. Lower temperature.
Add zuchinni noodles into the wok with the sauce and cook until tender 1-2 minutes. Add the cooked vegetables/tofu and make sure everything is covered with the sauce.
Serve with chopped scallions, additional bean sprouts, and there you have it!