Ingredients

Scale

(Serves 4)

Noodles & base:

8 oz lo mein noodles, spaghetti, or gluten-free rice noodles (you love GF—you’ll want certified!)
1 tbsp avocado oil or sesame oil

Veggies:

2 cups shredded cabbage or coleslaw mix
1 cup carrots, julienned or shredded
1 red bell pepper, thinly sliced
½ cup snap peas or snow peas
3 green onions, sliced
2 garlic cloves, minced
1 tbsp fresh ginger, grated

Sugar-free lo mein sauce:

3 tbsp coconut aminos or low-sodium soy sauce (you love low-sodium!)
2 tbsp vegetable or chicken broth (low-sodium)
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp sugar-free honey or monk fruit sweetener (you love blood sugar friendly!)
½ tsp red pepper flakes (optional—you love spicy!)

Optional protein boost:

1 cup baked tofu, edamame, or grilled chicken (you love high-protein!)

Instructions

1. Cook noodles:

Prepare noodles according to package directions. Drain; rinse under cold water to stop cooking. Toss with ½ tsp sesame oil to prevent sticking.

2. Stir-fry veggies:

Heat oil in large skillet or wok over medium-high heat. Add cabbage, carrots, and bell pepper; stir-fry 4–5 minutes until crisp-tender. Add snap peas, green onions, garlic, and ginger; cook 1–2 minutes more.

3. Make sauce:

Whisk coconut aminos, broth, rice vinegar, sesame oil, sweetener, and red pepper flakes.

4. Combine:

Add cooked noodles and optional protein to skillet. Pour sauce over; toss everything together. Cook 2–3 minutes until heated through and well coated.

5. Serve:

Garnish with extra green onions or sesame seeds.

💡 Pro Tips for Perfection:
✅ Use pre-shredded coleslaw mix—saves 5+ minutes.
✅ Don’t overcrowd the pan—ensures veggies stay crisp.
✅ Low-sodium mastery (you love this!):
→ Coconut aminos + low-sodium broth = full flavor, less salt
→ Boost umami with extra ginger and garlic
✅ Blood sugar friendly (you love this!):
→ Sugar-free sweetener = zero glycemic impact
→ Net carbs: 24g/serving
✅ Low-carb/keto option (you love this!):
→ Swap noodles for spiralized zucchini or shirataki noodles
→ Net carbs drop to 8g/serving
✅ Make ahead:
→ Chop veggies 1 day ahead
→ Cooked dish keeps 3 days refrigerated

Storage & Serving Ideas

→ Fridge life: 3 days | Freezer: Not recommended (noodles soften)
→ Serving ideas:
→ As a light dinner with miso soup
→ For meal prep—portion into containers
→ With extra chili oil for heat lovers

Prep Time & Nutrition (per serving):