This low carb lo mein post is a little bit of me being lazy and forgetful but also inspired. The other night I was feeling “lazy” and just wanted to throw a bunch of stuff together and hope it tasted good. So I shaved up some organic green and yellow squash with my new Julienne Peeler (changed my life!). I thought I’d be tossing in some garlic and butter, but then I saw the tiny packet of soy sauce left over from Plated. Soy sauce isn’t paleo but it’s keto, and it was about a teaspoon. So.
Unfortunately, this low carb lo mein was a hack job, so I have no idea the proportions.
Here’s what I threw in: garlic oil (to sautee the noodles), a dab of ginger paste (the fresh stuff in the tube at the grocery store), a tiny pack of soy sauce and a pinch organic red pepper flakes.
Once it was all sautéed up and soft, I scrambled an egg in a bowl and tossed it in for protein then mixed around. The end result was very lo-mein-ish.
It wasn’t my greatest recipe, but it did the job.
So I thought I’d post it anyway until I perfect it and wanted to ask: how would to change this low carb lo mein recipe? Or even, what is your favorite thing to do with squash noodles?
Let me know in the comments!
Not very exciting, but I will often saute my squash noodles & then toss them with some pesto. I’ve thrown chicken or shrimp in there, too, for an easy one dish meal.
Pesto makes everything better!
I’d probably add a little sesame oil and because I like heat, a little red pepper flakes or sriracha sauce. Im gonna try this. Sounds yummm!
Tomatoes and feta cheese with olive oil and leave out the egg. Perhaps some chopped olives.
ginger! love love love fresh ginger 🙂 maybe even a tsp of sesame seeds or even just the oil?