Hello hello everyone! It’s been a while since I’ve posted a recipe…well, it’s only been about a week but that feels way too long to me. My goal is to put out at least 2 recipes a week, but sometimes life gets in the way or I simply have recipe writers-block…it happens, what can ya do?
I wanted to give just a little heads up that I will be on vacation the week of June 29th – July 7th, so unfortunately I won’t be able to post during that time either. But I will be taking tons of photos and videos of my time spent in the Berkshire region of MA to create some exciting content when I get back! I’m super excited to share my travels with you as travel posts are some of my favorite to read 🙂 Any way, onto the food!
The other day my boyfriend and I were craving some good ol’ Chinese take-out…lo-mein, General Tso’s chicken, egg rolls, the whole shebang. We didn’t want to spend the money on greasy, salt-ridden food that we knew we shouldn’t be eating, so I scoured the cabinets and the fridge in hopes that I could make something from scratch that would satisfy our cravings (and would be healthier for us, too). That’s when I came up with this! What I love about lo-mein, fried rice, and other similar dishes is that you can use almost any veggies you have on hand and it will come out great. I used a combination of summer squash, garden peas, carrots, and a plethora of yummy flavors to create this dish. The best part…I used regular spaghetti that we had on hand and it did the trick!
Summer Squash Lo-Mein
You Will Need:
- 8oz Spaghetti (half a box) (or lo-mein noodles)
- 2 Small Summer Squash, washed & chopped into 1/2 inch pieces
- 1/2 Cup Garden Peas
- 1 Carrot, Shredded
- 1/2 Yellow Onion, Chopped
- 2 Cloves Garlic, Minced
- 2 Tbsp Low-Sodium Soy Sauce, or to taste
- 1/2 Tsp Ginger Paste
- 1 Tsp Sesame Oil
- 1 Tsp Brown Sugar
- 1 Tsp Sriracha Sauce (optional, but recommended 😉 )
- 2 Tbsp Olive Oil
- 2 Tbsp Green Onion, Chopped
- In a small bowl combine soy sauce, ginger paste, sesame oil, brown sugar and sriracha. Whisk and set aside.
- Cook spaghetti according to package instructions. If it’s done before your veggies, simply strain and set aside. Add a little olive oil and toss so the noodles don’t stick together.
- In a large skillet or wok over medium-high heat, add your olive oil. Once hot, add your squash, carrot, peas, onion, and garlic. Sautee until the squash is tender, about 5-8 minutes.
- Add your noodles to the wok along with the sauce mixture and toss. Serve garnished with green onion.