Paleo Lo Mein

Monday, January 23, 2012  at 8:46 PM
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I'm not a big fan of "Chinese" food since the sauces are really high in sugar and the ingredients can be questionable. However, egg rolls are one of the very few items I do like because of the filling. I think its so flavorful yet so simple. Unfortunately, they aren't the healthiest menu item, but improvising is always a plus. That's why I decided to use the textures and flavors of an egg roll to re-create a "lo-mein" type dish. The final result was amazing!!

Paleo Lo Mein


  • 3 T Almond Butter (Unsalted & Creamy)
  • 4 T Wheat-Free Soy Sauce or Coconut Aminos
  • 1 tsp Garlic-Chili Sauce
  • 1 tsp Ginger paste
  • 1 tsp Garlic (minced)
  • 1/16 tsp Liquid Stevia or 2 T honey
  • 1 tsp apple cider vinegar
Lo Mein
  • small cabbage or half medium cabbage
  • 1 pound meat of choice (I used chicken)
  • 3 T Sesame Oil
  • 1 T crushed red peppers
  • 1 small onion sliced
  • 1/4 cup sliced carrots
  • 1 can oyster mushrooms
  • 1 can sliced water chestnuts
  • 4 stalks celery chopped
  • 1/2 cup chopped green onion
  • 1/4 cup sliced almonds
  • 1 T sesame seeds
  1. Prepare sauce by mixing all ingredients in a small bowl. Make sure its well combined. Set aside.
  2. Prepare cabbage by slicing into thin strips. 
  3. In a wok, heat half sesame oil. When oil is hot, add meat and cook until no longer pink or done to likeness. Remove from wok and set aside.
  4. Add rest of sesame oil to wok. When hot add crushed red pepper. Cook for 2 minutes or right before pepper starts to brown.
  5. Add sliced onions. Cook until slightly caramelized but still crisp.  Add rest of vegetables except cabbage.
  6. Cook for about 5-8 minutes, until slightly tender. Add cabbage. Cook until transparent and tender.
  7. Add chicken or meat of choice back to wok. Mix well. 
  8. Add sauce and mix in. Cook for 3-5 minutes until flavors are well combined.
  9. Garnish with scallions, sesame seeds and sliced almonds.
  10. Serve and enjoy!

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