Figuring out how to enjoy your favorite takeout dishes while keeping things on the lighter side can feel impossible. After all, most restaurant versions are loaded with heavy sauces and refined carbs, leaving you feeling sluggish instead of satisfied – and that’s the last thing you need when you’re trying to stick to healthier eating habits.
Luckily, this zucchini noodle lo mein checks all the boxes: it’s light but still filling, quick to throw together on busy weeknights, and gives you that classic takeout flavor without derailing your healthy eating goals.
Why You’ll Love This Zucchini Lo Mein
- Quick preparation – Ready in just 25-35 minutes, this dish is perfect for busy weeknights when you want something tasty without spending hours in the kitchen.
- Low-carb alternative – Using zucchini noodles instead of traditional pasta makes this a great option for anyone watching their carb intake or following a keto diet.
- Packed with vegetables – With colorful ingredients like bell peppers, cabbage, kale, and carrots, you’ll get plenty of nutrients and fiber in every bite.
- Customizable – The recipe is flexible – you can easily swap vegetables based on what you have, and adjust toppings like cashews, hemp seeds, and herbs to your taste.
- Allergy-friendly – Made with soy-free tamari and naturally gluten-free ingredients, this dish works well for people with common food allergies.
What Kind of Zucchini Should I Use?
When making zucchini noodles (also called zoodles), look for medium-sized zucchini that are straight and firm – they’re much easier to spiralize than curved ones. The ideal zucchini should be about 6-8 inches long and 1.5-2 inches wide, as super large ones tend to be watery and have more seeds. Fresh zucchini works best for this recipe, so pick ones that feel heavy for their size and have smooth, unblemished dark green skin. If you’re new to making zoodles, try to avoid the really small zucchini since they’re trickier to spiralize and won’t give you those nice, long noodle strands you’re looking for.
Options for Substitutions
This healthy lo mein recipe is super adaptable and lets you play around with different ingredients:
- Zucchini noodles: You can swap zucchini noodles with other veggie noodles like butternut squash, sweet potato, or carrot spirals. If you’re not strictly keeping it low-carb, rice noodles or regular lo mein noodles work great too.
- Soy-free tamari: Regular tamari, coconut aminos, or traditional soy sauce all work here – just pick what fits your dietary needs. If using regular soy sauce, you might want to use a bit less since it’s usually saltier.
- Vegetables: The beauty of this recipe is that you can switch up the veggies based on what you have. Try snap peas, broccoli, bok choy, or bean sprouts. Just keep the total amount of veggies about the same.
- Cashews: Any nuts work well here – try peanuts, almonds, or even sunflower seeds if you need it nut-free.
- Raw honey: Maple syrup, agave nectar, or even a tiny bit of brown sugar can replace the honey. For sugar-free options, try monk fruit sweetener.
- Hemp seeds: Feel free to skip these or replace with sesame seeds, chia seeds, or even more chopped nuts.
Watch Out for These Mistakes While Cooking
The biggest challenge when making zucchini noodle lo mein is dealing with excess water – if you don’t remove the moisture from your zucchini noodles first, you’ll end up with a watery, diluted sauce that pools at the bottom of your dish. To prevent this, sprinkle salt on your spiralized zucchini, let it sit for 15 minutes, then pat thoroughly dry with paper towels before cooking. Another common mistake is overcooking the vegetables – they should be quickly stir-fried to maintain their crunch and color, with the zucchini noodles added last and cooked for just 2-3 minutes to prevent them from becoming mushy. For the best texture and flavor, make sure to cut all your vegetables into similar-sized pieces so they cook evenly, and don’t skip the sesame oil – it adds that authentic Asian flavor that makes lo mein so good.
What to Serve With Zucchini Lo Mein?
Since this veggie-packed zucchini noodle dish is already loaded with nutrients, you might want to round out your meal with some protein options. Try adding some grilled chicken, crispy tofu, or seared shrimp right on top of your lo mein. For a complete Asian-inspired dinner, serve it alongside some simple chicken dumplings or spring rolls. If you’re keeping things plant-based, a bowl of miso soup makes a nice starter, and some edamame beans sprinkled with sea salt work great as a side dish or appetizer.
Storage Instructions
Keep Fresh: Your zucchini noodle lo mein will stay good in an airtight container in the fridge for 2-3 days. The zucchini noodles might release some water over time, so I recommend storing the sauce separately if you’re making it ahead. This way, your veggies stay crisp and fresh!
Prep Ahead: Want to get ahead? Slice all your veggies and store them separately in the fridge up to 2 days before cooking. You can even spiralize the zucchini noodles ahead – just pat them dry with paper towels and keep them in a container lined with paper towels to absorb excess moisture.
Serve Later: When you’re ready to eat your leftover lo mein, give it a quick toss to redistribute any settled sauce. If it seems a bit watery, drain off any excess liquid. Add a fresh sprinkle of hemp seeds and herbs to perk it up!
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 15-20 g
- Fat: 20-25 g
- Carbohydrates: 50-55 g
Ingredients
For the sauce:
- 1 tsp sesame oil
- 1/4 cup tamari
- 1 tsp honey
For the stir fry:
- 2 carrots (shredded or julienned for quicker cooking)
- 1 tbsp sesame oil (use a good quality toasted sesame oil for best flavor)
- 1 cup kale
- 1 bell pepper (any color, thinly sliced)
- 2 zucchini
- 1 cup mushrooms (sliced)
- 1 cup red cabbage
- 1 bunch green onions
For the garnish:
- green onions to taste
- 3 tbsp cashews (roughly chopped for crunch)
- hemp seeds to taste
- fresh herbs to taste
Step 1: Prepare the Sauce
In a small mason jar, combine 1/4 cup of Soy-Free Tamari Sauce, 1 teaspoon of Sesame Oil, and 1 teaspoon of Raw Honey.
Whisk the ingredients together or secure the lid and shake until well mixed.
Set the sauce aside for later use.
Step 2: Sauté the Aromatics
In a large skillet, heat 1 tablespoon of Sesame Oil over medium heat.
Add the white pieces of 1 bunch of Scallion and cook for 1-2 minutes until they start to become translucent.
This will create a flavorful base for the dish.
Step 3: Add and Cook the Hard Vegetables
Once the scallions are ready, add 2 Carrots (sliced), 1 Bell Pepper (sliced), and 1 cup of Red Cabbage (shredded) to the skillet.
Cook for an additional 3-4 minutes, stirring frequently to ensure even cooking and prevent burning.
Step 4: Incorporate the Remaining Vegetables
Add 1 cup of Mushrooms (sliced) and 1 cup of Kale (chopped) to the skillet.
Continue to cook for 3-4 minutes, stirring occasionally, until all the vegetables are softened and cooked to your liking.
Step 5: Cook the Zucchini and Finalize the Dish
Add 2 Zucchinis (spiralized or sliced into noodles) and the prepared sauce to the skillet.
Stir to evenly combine all the ingredients.
Cover with a lid and cook for approximately 3 minutes, being careful not to overcook the zucchini noodles to maintain their texture.
Step 6: Serve and Garnish
Divide the finished dish among 2 or 3 bowls.
Top each serving with 3 tablespoons of Cashew Nuts and add optional protein such as cooked chicken, steak, or tofu for extra sustenance.
Garnish with scallion greens, fresh herbs, and a sprinkle of Hemp Hearts to taste.
Enjoy your delicious and vibrant meal!
