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Vegetable Lo Mein JOY BAUER

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This Vegetable Lo Mein is the perfect weeknight meal!

4 large zucchini
1 onion, sliced
3 cloves garlic, minced, or 3/4 teaspoon garlic powder
1 Tbsp grated fresh ginger, or 3/4 teaspoon ground ginger
1 red, yellow, or orange bell pepper, sliced
1 medium carrot, shredded
1 cup shredded rotisserie chicken
2 Tsp toasted sesame oil
4 Tbsp reduced-sodium soy sauce
ground black pepper to taste
hot sauce (optional)
1 scallion (green onion), sliced, for garnish

To make zucchini noodles, cut off the ends of the zucchini and julienne using a spiral slicer to create noodle strands. If you don’t have a spiral slicer, use a vegetable peeler or knife. (You can peel the zucchini or leave the skin intact.) Wrap the noodle strands in a few layers of paper towels and squeeze to remove some of the moisture.
Liberally coat a large skillet with nonstick oil spray and warm it over medium heat. Saute the onion, stirring frequently, until it is slightly browned.
Add the garlic, ginger, and belle pepper. Continue to cook, stirring occasionally, for about 5 minutes, or until the pepper is tender. Add the carrot, chicken, sesame oil, and 2 tablespoons of the soy sauce. Continue to cook for an additional 3 minutes.
Finally, add the zucchini and the remaining 2 tablespoons soy sauce. Cook for about 2 minutes, or until zucchini noodles are tender. Add pepper and hot sauce, if desired. Serve with scallions on top.

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