Vegetable Lo Mein

Ingredients

• Zucchini

  raw, with skin

  4 medium or 784g

• Onion

  raw

  1 medium or 110g

• Garlic

  raw

  3 cloves, minced or 9g

• Ginger root

  raw

  1 tbsp or 6g

• Red bell pepper

  raw

  1 medium or 119g

• Carrots

  raw

  1 medium or 61g

• Liquid aminos

  Bragg's

  4 tbsp or 60g

Directions

1. Using a spiralizer or vegetable peeler, create long, noodle-like strands with the zucchini. Lay on top of paper towels to allow some of the water to be absorbed.
2. Heat a large non-stick skillet to medium and coat liberally with water. Sauté onions, stirring frequently, until onions are slightly browned.
3. Add garlic, ginger and peppers. Continue to cook, stirring occasionally, for about 3 minutes, or until peppers are tender. Add carrot, sesame oil and 2 tablespoons of the soy sauce. Continue to cook for an additional 3 minutes.
4. Finally, add in the zucchini and remaining 2 tablespoons soy sauce. Cook for about 2 minutes, or until zucchini “noodles” are tender. Add pepper to taste and optional hot sauce, if desired. Serve with green onions on top.