Low Carb Lo Mein!
- 1 pound thin cut pork chops
- 1 cup salad shrimp
- 3 stalks celery – sliced
- 1/2 Head Chinese cabbage – thinly sliced
- 6-8 baby bella or button mushrooms – sliced
- 1 cup fresh snow peas
- 1/2 cup liquid aminos, coconut aminos or soy sauce
- 2 tablespoons fish sauce
- 3 cloves garlic – minced
- 1 inch piece of fresh ginger – minced
- Red chili oil, sauce or Sriracha
- 3 tablespoons toasted sesame oil
- 2 – 7 ounce bags of shiritaki Noodles – or any zero carb pasta
- Scallions for garnish (optional)
Preheat 12 inch nonstick skillet over medium heat, adding about 2 tablespoons olive oil and quickly adding thin slices of pork – you want your pan hot to ensure a quick sear. Cook until browned, about 2 minutes. Remove and set aside.
Lower heat to medium and quickly add mushrooms, allowing to cook for about 2 minutes. Add black pepper but do not salt.
Add sliced celery and sauté with mushrooms, cooking until slightly tender – about 1 minute. Add sliced cabbage and wilt for about 1 minute, before adding minced garlic and ginger. Heat until just fragrant.
Turn heat up to medium high, browning the veggie mixture a bit. Quickly add liquid aminos – it will steam, and evaporate quickly. This is optimal. Add fish sauce, red chili paste or sriracha and allow to reduce slightly, turning heat to medium low. Cook for about 3 minutes.
Add pork, shrimp and snow peas, heating through for about 1 minute. Remove from heat.
Drain shiritaki noodles and rinse well, tossing into boiling water for about 3 minutes to heat through. Drain and place into large serving bowl, tossing with sesame oil.
Gently toss together all ingredients, mixing noodles with vegetables and sesame oil. Garnish with sliced green onions and sriracha sauce, if desired.
o apparently I’ve gotten on the meal prep train and I can’t get off!
But that’s not a bad thing.
But what IS a bad thing… my fat tooth is back from its vacation. I’ve been craving… no, DYING for, some Chinese takeout. Like, not actually dying, because that is absurd. But, also, maybe dying. I should see a doctor to rule it out…
Spoiler alert! No doc necessary, cause I made my own takeout! Hooray! I am NOT dying after all!
Low carb Lo Mein was the brainchild of many naughty food daydreams, and I gotta say, I’m so stoked to have come up with it. It satisfied my fat tooth, it’s super filling and it made a TON! I can portion this recipe out and be set for the week. Oh, did I mention? You can switch it up so it doesn’t get boring, too! Heat one cup of vegetable broth to boiling, pour over your leftovers and boom!! A noodle bowl, pho style! Come on, how awesome is this?!
I love it also for its flexibility. Don’t have shrimp? Use chicken. Not a pork fan? Skip it. Wanna add carrots? Do it up! The sauce is what matters most here, and with that flavor, almost any vegetables are gonna shine. We like to threaten our tastebuds, so we tend to get a little heavy-handed on the spice. But if that’s not your bag, feel free to adjust that, as well. This is *literally* make your takeout, so make it yours!
With this Low Carb Lo Mein, the only thing you’re gonna be missing is the few pounds you lose by staying on track.