Low-Carb Lo Mein

1. In a small bowl, whisk together the Hoisin, soy sauce, lemon juice and Szechuan sauce and set aside.

2. Prepare the Shiritaki noodles. Place a colander in the sink. Open the package and drain noodles in the colander. (Don’t get freaked out by the smell of the noodles. It’s the liquid they’re soaked in to stay fresh and we’re going to get rid of it). Run cold water over the noodles, drain again, then place them in a microwave-safe bowl. Microwave on high setting for 75 seconds. The smell should be gone from the noodles now. If it’s not, microwave for another 60 seconds. Drain one more time. Use a knife to roughly chop noodles, just a little bit. Set aside.

3. Cut the stem off the zucchini squash and discard. Use your vegetable peeler to shred the entire zucchini into long ribbon-like strands. Yes, the whole thing.

4. Heat a skillet over medium heat and spray with cooking spray. Add the zucchini ribbons to the skillet, and sprinkle with the ground ginger. Allow to cook for about 5 minutes. They should be somewhat limp, but still maintain their shape.

5. Add the Shiritaki noodles, meat, tomato and carrots to the skillet. Pour the sauce evenly over all of the ingredients and toss thoroughly.

6. Raise the heat to high, letting the sauce begin to bubble and continuing to stir until the sauce is completely absorbed and the bottom of the pan is no longer slippery. Remove from heat and put it into a bowl. Sprinkle green onions on top of noodles and vegetables, and serve.