Hi, I’m Marian. Welcome to Thrive Gluten Free where I’m all about showing you how easy it is to cook simple and delicious gluten free meals. Today, I’m going to show you how to make: And what we are going to use instead of rice noodles are zucchini. They are low in calorie, high in vitamin C, and they acually taste alot like pasta, which is pretty cool! and to make them, we are going to use a stand up spiralizer over one of the hand held ones, just because you use more of the zucchini so you get more for your money, basically. So what you’re going to do, is place the zucchini on the spiralizer It’s really easy to use I will let my kids help spin it, while I hold it because it’s sharp and I don’t want it to get their fingers (lively, happy music) Alright, so I have made the zucchini noodles. And this is what zucchini spiralized looks like. Ok, so now, we are going to go ahead and make the sauce for the Lo-mein first. We want to make this first, so that the flavors have time to blend and infuse in so that when we add it to all of the vegatables later, it tastes even. We’re going to use half a cup of coconut aminos or you can use a gluten free soy sauce, which is tamari sauce I use coconut aminos because I am sensitive to soy We’re going to do a Tablespoon of oyster sauce and a teaspoon of honey I’m going to eyeball it and then we’re going to chop and mince the ginger and garlic Fun fact about ginger, it is great for inflammation and pain management If you struggle with a lot of pain, whether you’re an athlete, and you exercise a lot or you just have pain that you deal with, a teaspoon of ginger every day, can really help alleviate symptoms just as much as a chronic pain reliever will and now we’re going to chop garlic. Garlic is great because it has anti-viral and antibacterial properties and so if you’re struggling with a weak immune system, incorporating garlic regularly is going to help keep your immune system strong so you’re not getting sick every time you are exposed to a “bug”. The garlic has been added to the sauce, and now we’re going to add our thickener, which is arrow root starch and we are going to use a generous amount, (about 3 Tablespoons) and the reason is, all the vegetables are going to drain when we are sauteing them, and so this will just kind of help keep them covered in the sauce I’m just going to mix that up and set it aside. And now we’re going to chop all of our vegetables Stir frys are great if you’re trying to add more vegetables into your diet they taste delicious, they’re simple. They take as long as it takes for you to chop them. 10-15 min. then just saute them up, and you’re done. Great for at the end of the week when you’re tired, and you really just don’t feel like doing much and you want to have a beverage, and relax! These are grean onions. We’re just going to thinly slice them. So, we are going to start pre-heating the pan on medium heat, and I’m going to chop the carrots. I’m just going to thinly slice them. Those are chopped, and you can just see by the colors just how gorgeous they are! We have the red, the bright green, the orange and it just makes it really vibrant and pretty! We are going to add some sesame oil to our pre-heated pan. (a Tablespoon or two) And toss in our veggies. We have the snow peas and the carrots We’re going to stir fry these around until they get to your desired softness. I prefer mine a little bit more crunchy, so I do about 5-6 minutes you can definately do up to 8-9 min if you prefer them to be softer It’s been about 3 min, the color is starting to really get vibrant it smells amazing! We’re going to go ahead and add our zoodles. We’ll get these to start softening up a little bit. We don’t want them too soft, but we don’t want them necessarily raw either. The zoodles are starting to really soften up they would be what we would call “al dente” if we were cooking pasta We’re going to go ahead and add our shrimp, and the sauce add another little stir, get that arrow root starch stirred in. We’re going to mix it all together, and then let it cook for just another couple minutes just enough to warm up the shrimp I used pre-cooked shrimp, because it is faster. and it just makes this meal less than 20 minutes, with chopping and stir-frying which is great! The faster the meal, the better, right? And for serving, I like to use my tongs. It’s a little easier than a spoon the zoodles are soft, the shrimp is warm, the vegetables are vibrant, the sauce is mixed in it just smells amazing! And dinner is done!! Thank you so much for watching today. if you like this recipe, you can find it on my website www.roadtolivingwhole.com You can also follow me on Face Book, Twitter, and Instagram All my information is also on my website. Thank you so much for watching, have a great day!