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!