A Clean Vegetable Lo MeinUnlike conventional Lo Mein recipes, this one fits right in to the category for clean eating. Here’s why….
- It’s made with whole grain brown rice noodles rather than refined white noodles. I like Annie Chun’s brand, by the way.
- It has considerably more vegetables. By combining the brown rice noodles with the shredded carrots and zucchini noodles you get a major vegetable boost while still getting the starchy satisfaction of eating the grain-based noodles.
- I even sneak a full vegetable serving into the sauce! It takes no extra time at all to puree frozen butternut squash into the sauce and because it has such a neutral flavor you can’t even tell it’s in there. Plus the butternut squash puree actually gives good body and texture to the sauce.
- I use unpasteurized soy sauce, which is “alive” with enzymes, rather than the highly processed stuff (I don’t like to bad mouth name brands but if you are trying to eat clean then Kikkoman would be a soy sauce to avoid.)
- It has much less oil. If you have our Clean Cuisine book you know we are not against unrefined oils, but we also always acknowledge that if you have the option to choose between a “whole food” fat verse an oil then the most nutritious option will always be the “whole fat”. For the Vegetable Lo Mein, I make the sauce with tahini rather than the refined vegetable oil used in more conventional recipes. Tahini is a superfood sesame seed butter that can be found in any supermarket these days, usually sitting side by side the peanut butter.
20 Minute Vegetable Lo Mein Recipe
Super easy, super fast clean Vegetable Lo Mein Recipe takes 20 minutes to make and is made with a combination of zucchini, carrot and brown rice noodles. Even the sauce has a hidden serving of vegetables!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- 1 tablespoon plus 1 teaspoon tahini (sesame seed butter)
- 3/4 cup frozen butternut squash (thawed)
- 1/4 cup unpasteurized soy sauce (such as Namu Shoyu)
- 1 tablespoon plus 1 teaspoon unrefined toasted sesame seed oil
- 2 teaspoons raw honey
- 4 cloves garlic
- 2 teaspoons Sriracha sauce
- 1/2 teaspoon ground ginger
- 1/4 cup organic vegetable broth
- 8 ounces brown rice noodles (such as Annie Chun’s)
- 2 cups spriralized zucchini noodles (watch how to spiralize zucchini into noodles HERE)
- 1 cup shredded carrots
- 2 large handfuls snow peas
- 1 cup chopped scallions
- To a blender container, add the tahini, butternut squash, soy sauce, sesame oil, honey, garlic, sriracha sauce, ground ginger and vegetable broth; process on high speed for 1 minute, or until mixture is smooth and creamy. Set sauce aside.
- Bring a large pot of salted water to a boil. Add the brown rice noodles and cook for 3 minutes. Add the zucchini noodles, shredded carrots and snow peas and cook for 2 minutes. Drain the grain and vegetable noodles.
- Pour the sauce into the same pot used to cook the noodles and heat over low heat. Once the sauce is hot, carefully stir in the grain and vegetable noodles. Toss to coat the noodles in the sauce and continue cooking on low heat for about 1 minute, or until heated through. Stir in the scallions. Serve warm.