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Chef Erica’s Zoodle Lo Mein

BT Montreal | posted Friday, Jan 5th, 2018


  • 4-6 zucchini (put through a spiralizer)
  • 2 tbs. soy sauce (you can swap out regular soy sauce for low sodium soy sauce or tamari for slightly healthier options)
  • a pinch salt
  • 1 ½ tsp. Sesame oil
  • 1 tsp. Cornstarch
  • 2 tbs. honey
  • a little siracha (or to your liking)
  • 1 tbs. vegetable oil
  • 1 inch piece of ginger grated
  • 2 garlic cloves finely minced or grated
  • 1-2 carrots sliced
  • a handful of broccoli florets
  • a handful of sugar snap peas halved
  • chopped green onions for garnishing
  • toasted sesame seeds (optional)



  1. Start by heating the vegetable oil in a wok on medium high.
  2. Add in your ginger and garlic and let those fry for a minute.
  3. Add in the carrots, the sugar snap peas, and the broccoli florets.
  4. Fry for a few more minutes or until the veggies start to get a little tender.
  5. Add in the honey, soy sauce, siracha, salt, cornstarch, and sesame oil.
  6. Mix it together and then add the zucchini noodles.
  7. Fry for a few more minutes or until the noodles and veggies are cooked to your liking.
  8. Optionally top with sesame seeds and/or green onions.