Paleo Lo Mein
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Yield: 3 servings
Ingredients
  • eggs - 6
  • coconut oil - 2 teaspoons
  • red palm oil - 2 tablespoons
  • red onion - ⅔ cup sliced
  • garlic - 2 cloves, minced
  • fresh ginger - 2 teaspoons minced
  • broccoli - 3 cups chopped
  • red bell pepper - 1, chopped
  • celery - 4 ribs, chopped
  • mushrooms - 12 oz., sliced
  • carrots - 2, grated
  • coconut aminos - 2-4 tablespoons
  • sesame seeds - for garnish
  • avocado - sliced, for garnish
Instructions
  1. In a large bowl, whisk the eggs. To a 12-inch skillet, add ½ the coconut oil and melt over medium heat. Pour in ½ the eggs. Cover and cook until dry around edges. Flip with a spatula and cook until cooked through. Remove the "egg pancake" to a plate. Repeat steps 2 through 4 with the remaining coconut oil and eggs. Use a pizza cutter to cut the "egg pancakes" into thin noodle-like strips. Set aside. To the same skillet, add the red palm oil. Add the garlic and ginger and cook just a minute or so, to infuse the oil with flavor. Add the sliced onion and cook until they start to tenderize. Add the broccoli, bell pepper, celery, and mushrooms and saute until the veggies are tender. Add in the grated carrot and saute just a minute more. Stir in the egg "noodles" and coconut aminos to taste. Serve sprinkled with sesame seeds with avocado on the side.
Recipe by Create Delicious at https://createdelicious.com/paleo-chinese-lo-mein/