Vegetable and Turkey Lo Mein with Zoodles
Zo Mein lends itself well to just about any stir-fryable vegetables you have in the fridge: these are simply suggestions. We are chili-heads in the Frank house, so we use THREE tablespoons of Sambal. This version is much milder. If you're heat-averse, you can leave it out altogether. Note that you can do all of the vegetable prep in advance so that making the actual meal is a snap!
Servings 6 –8
- 1 tbsp. vegetable oil
- 1 tbsp. peanut oil
- 1 tsp. sesame oil
- 1 lb. ground turkey
- 3 medium zucchini ends trimmed; spiralized to make ~4 cups
- 1/2 head of a medium-sized cabbage coarsely chopped to make ~4 cups
- 2 cups onion coarsely chopped
- 1 cup carrots sliced ~1/4” on the bias
- 2 tbsp. garlic finely minced
- 2 tbsp. ginger finely minced
- 1 cup shiitake mushrooms sliced
- 1/8 cup rice vinegar
- 1/2 cup soy sauce
- 2 tbsp. fish sauce
- 1 tbsp. brown sugar or substitute Splenda
- 1 tsp. Chinese 5-spice powder
- 1 tbsp. Sambal chili garlic sauce, or to taste
- 1/4 cup minced cilantro for garnish optional
Warm the vegetable oil in a large wok or skillet set over medium heat (see Recipe Note #1). Add the ground turkey, breaking it up into small bits as it cooks. When the turkey is uniformly browned, drain it well and set aside.
Wipe out the wok and set it over medium-high heat with the peanut oil. Add the onions and carrots, stir-frying until slightly softened, 3-4 minutes. Add the garlic and ginger; sauté an additional minute. Add the mushrooms and cabbage; continue to stir-fry until the cabbage has wilted down somewhat.
Add the meat back to the pan. Mix the vinegar, soy sauce, fish sauce, sesame oil, brown sugar, and sambal, and add to the wok. Stir well to combine. Add in the zoodles and continue stir-frying for 3-4 minutes, or until the zoodles reach the consistency you like. (We like ours on the slightly firm side, so 3 minutes is good for us.)
Dish up and garnish with cilantro (unless you’re a hater). Enjoy!
- You will need a large wok or skillet for this job. If you don't have one, you'll want to remove about half of the vegetable mixture before adding in the meat and zoodles. You can mix everything back together in a large bowl after the zoodles are cooked through.
- WORK AHEAD: you can prep all of your vegetables in advance. I chop and mince all the veggies and spiralize the noodles the night before. The zoodles keep well in zip-top bags, and I keep all the others in plastic containers, placing the vegetables that are added simultaneously into the same container.