Low Carb Vegetable Lo Mein

Savor the flavors of your favorite takeout classic with a healthy twist in this irresistible Low Carb Vegetable Lo Mein! Packed with vibrant, nutrient-rich vegetables like spiralized zucchini and carrots, crisp snow peas, and earthy mushrooms, this dish swaps traditional noodles for a low-carb alternative without sacrificing taste or texture. A simple yet aromatic sauce of soy sauce, sesame oil, and optional coconut aminos brings bold umami flavor, while fresh garlic and ginger infuse every bite with warmth and depth. Ready in just 25 minutes, this quick and easy one-pan recipe is perfect for busy weeknights and fits seamlessly into gluten-free or keto-friendly meal plans. Serve it as a light main dish or a flavorful side, and top it off with toasted sesame seeds for a delightful finishing touch!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 4 medium-sized (spiralized into noodles) Zucchini
• 1 medium-sized (spiralized or julienned) Carrot
• 1 medium-sized (thinly sliced) Red bell pepper
• 1 cup Snow peas
• 1 cup (sliced) Mushrooms
• 3 stalks (chopped) Green onions (scallions)
• 3 cloves (minced) Garlic
• 1 teaspoon (minced) Ginger
• 3 tablespoons Soy sauce (or tamari for gluten-free)
• 1 teaspoon Sesame oil
• 1 tablespoon Coconut aminos (optional for sweetness)
• 1 tablespoon Olive oil
• 0.5 teaspoons (optional, for spice) Red pepper flakes
• 1 tablespoon (optional for garnish) Toasted sesame seeds

Directions

Step 1

Wash and dry all the vegetables before prepping. Spiralize the zucchini and carrot or cut into thin strips using a julienne peeler.

Step 2

Slice the bell pepper thinly, and cut the snow peas and mushrooms into bite-sized pieces if necessary.

Step 3

Heat a large skillet or wok over medium-high heat. Add the olive oil and let it heat up for 30 seconds.

Step 4

Add the minced garlic and ginger to the skillet and stir-fry for about 1 minute, until fragrant.

Step 5

Toss in the bell pepper, snow peas, and mushrooms. Stir-fry for 3-4 minutes, or until the vegetables begin to soften.

Step 6

Add the spiralized zucchini and carrots to the skillet, tossing gently to combine with the other vegetables.

Step 7

In a small bowl, whisk together the soy sauce, sesame oil, and optional coconut aminos. Pour the sauce over the vegetables in the skillet.

Step 8

Stir-fry everything for another 2-3 minutes, ensuring all the vegetables are coated in the sauce and heated through.

Step 9

Sprinkle red pepper flakes and chopped green onions over the top. Toss gently to distribute evenly.

Step 10

Remove the skillet from the heat and serve immediately. Garnish with toasted sesame seeds if desired.

Nutrition Facts

Serving size	(1323.0g)

Amount per serving	% Daily Value*
Calories	830.0

Total Fat 41.0g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat 10.4g
Cholesterol 0mg	0%
Sodium 11009.4mg	0%
Total Carbohydrate 95.9g	0%
Dietary Fiber 16.1g	0%
Total Sugars 70.8g
Protein 25.4g	0%

Vitamin D 0IU	0%
Calcium 288.5mg	0%
Iron 8.0mg	0%
Potassium 3416.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.2%

Protein: 11.9%

Carbs: 44.9%