Veggie Lo Mein with Zucchini Noodles - Gluten Free

Zucchini is perfect to spiralize. And I love to use my spiral machine so far using in regular cooking, making Italian way but didn't try it Chinese way. So was thinking about Chinese for dinner and instead of my usual noodle stir fry, I was thinking to use Zucchini as noodles and feed more vegetables to my kids. For this quick stir-fry, prepare all your vegetables ahead, make your sauces out and measured, you don't want to waste any time once you turn on the gas Since we don't want vegetables to get mushy. For this dish, I spiralize zucchini and carrot, if you carrot is small, you can shred in a big shredder or cut it the same size as other vegetables, since chopping in the same size is very important in Chinese cooking so it takes some time to cook. 

Ingredients : 

1 Big Zucchini
2 Big Carrots
Few slices of Mushrooms chopped
1 Big onion chopped
1 Stick of Celery chopped
2 cloves of Garlic finely chopped
2 inches of Ginger finely chopped
2 Tbsp. olive/canola oil
2 Tbsp Gluten free soya sauce / Coconut Aminos
2 Tsp. Toasted / Spicy sesame oil
1 Tbsp Mirin/soya sauce
2 tbsp. Sambal sauce - optional - as per taste

You can use regular sauces, giving you gluten-free options.

Method : 

Heat the wok on the high flame, while its getting hot, mix all your sauces except Sambal sauce

Add oil in it and add carrot, celery, mushroom, onion and cook on high flame, then add ginger and garlic.

Add Zucchini noodles and sauce and stir fry till noodles just wilted. We don't want mushy vegetables. so everything is on high flame and quick.

Adjust the seasoning and shut off the gas.

Take the serving dish and serve immediately.

Zucchini will lose water but its ok if you are eating with rice and another dish.

I had it with stir-fry rice and  Vegetarian duck and steamed dumplings

Enjoy