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Spaghetti Squash Lo Mein

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Level: Intermediate

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Description

A spicy lo mein made gluten-free with spaghetti squash noodles!

Ingredients

  • 2 leaves Chinese Cabbage, Sliced Into Strips
  • 1 whole Carrot, Sliced
  • 1 whole Scallion, Sliced
  • 2 cups Spaghetti Squash, Previously Roasted And Cooled
  • ¼ cups Cooked Peas
  • 3 Tablespoons Tamari
  • ⅛ cups Broth (Vegetable, Chicken Or Beef)
  • ¼ teaspoons Garlic Powder
  • ⅛ teaspoons Ginger Powder
  • 1 teaspoon Sriracha Sauce, More Or Less To Taste
  • Salt And Pepper, to taste

Preparation

Start by sauteing your cabbage and carrots until they soften a little and start to get a nice color. Next, add the scallions. Saute for just a minute or so, then add the squash and peas. Toss to heat the squash through. Meanwhile, mix the tamari, broth, garlic, ginger, and siracha in a small bowl. When the squash and peas are nice and hot, pour the sauce over the stir fry and mix everything together. Taste, and add salt and pepper as needed. You may also want to adjust other sauce ingredients to your liking.

If you want to add a protein, cook/heat it separately, and toss it into the mix just before adding the sauce.

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