Nadine Watters
Print Friendly, PDF & Email

Lo mein has always been one of my comfort foods, it’s one of the few things on the menu that is usually vegan. One day when I was feeling a little under the weather and in need of comfort I came up with this raw alternative. The ginger gives it a nice kick that really clears out the sinuses.


  • 1 Medium Zucchini
  • 1/2 head broccoli- florets only
  • 2 small-medium carrots
  • 2 handfuls of snow peas
  • 1/4 cup sweet onion
  • 1 tsp sesame seeds

Sauce Ingredients:

  • 1/2 thumb of shredded ginger
  • 1 glove of garlic- crushed
  • 1/2 cup diced zucchini
  • 1/4 cup raw coconut aminos
  • 3 tbs water


  1. Trim ends off zucchini and cut into noodles using a spiral slicer. Rinse well, soak in warm water for 10 minutes and drain.
  2. Chop broccoli florets and snow peas  into small bite sized pieces, dice onions and shred carrots. Toss broccoli, peas, onions and carrots together in a large bowl, set aside.
  3. In a blender combine ginger, garlic, diced zucchini, coconut aminos and water. Pulse a few times, blend well until sauce is smooth. Additional water can be added as needed to thin sauce.
  4. Add zucchini noodles to vegetable mixture and toss until combined.
  5. Pour sauce over vegetables and noodles, making sure everything is well coated.
  6. Garnish with sesame seeds after serving.


comments powered by Disqus