Source: Inspiralized | Serves: 4 | Time: 25 min
Changes: replaced soy sauce with coconut aminos; replaced honey with agave nectar; used regular peas, not snow peas; skipped carrot; replaced arrowroot powder with tapioca flour
Ingredients
2 tbsp coconut aminos
1 tsp sesame oil
1” peeled, pressed and minced ginger
2 tsp agave
¼ tsp red pepper flakes
1 tbsp EVO
2 garlic cloves, minced
1 red bell pepper, thinly spiralized
4 medium #zucchini, thinly spiralized
3 cups baby #spinach
1 tbsp tapioca flour
2 tbsp water
1 small can #peas
Sesame seeds, for garnish
Instructions
In a small bowl, whisk together the aminos, sesame oil, ginger, agave, and red pepper flakes.
Heat the olive oil in a large wok or skillet over medium high heat. Once oil is shimmering, add the garlic, bell pepper, and zucchini noodles. Cook for about 5 minutes or until vegetables are crisp tender.
Add the spinach and cook until wilted, about 3 minutes.
Once you add the spinach, create the tapioca flour slurry: stir together the flour with 2 tablespoon of water.
Once the spinach is about wilted, add the peas, the coconut aminos mixture and the tapioca flour slurry and toss well to combine until sauce is thickened, about 1-2 minutes.
Divide the lo mein into bowls and garnish with sesame seeds.