Zucchini and Carrot Lo Mein

Serves: 4

Fruits and Vegetables: 1½ cup per serving

Ingredients

2 teaspoons olive or vegetable oil

3 green onions, sliced into thin rounds (white and light green parts)

1 garlic clove, minced

4 tablespoons teriyaki sauce, low-sodium

2 teaspoons cornstarch

1 teaspoon ginger, fresh, grated, OR ½ teaspoon ginger, ground

3 carrots, ends trimmed and peeled into wide ribbons

3 zucchini, ends trimmed and spiraled

¾ cup peas, frozen or fresh

Wash and prepare fresh vegetables.
Slice carrots with a vegetable peeler to cut long, wide ribbons. Place in a large bowl.
Use a spiralizer to turn zucchini into noodles. Or, use a vegetable peeper to cut long, wide ribbons. Place in the large bowl with carrots.
Heat oil in a large pan over medium-low heat and add green onion and garlic.
Cook until softened, stirring frequently (about 3 minutes).
In a small bowl, whisk together teriyaki sauce, cornstarch, and ginger with a fork.
Add sauce, zucchini and carrots to the pan, stirring frequently.
Increase the heat and cook until noodles soften (about 7 minutes). Stir in peas until heated through, about 2 minutes.

Serving size: about 1½ cups; Calories: 110; Carbohydrates: 18 g; Fiber: 4 g; Fat: 3 g; Saturated fat: 0 g; Sodium: 390 mg

This material is provided with funding from USDA’s SNAP and/or EFNEP programs. For more information about SNAP-Ed and EFNEP programs, visit ag.umass.edu/nutrition. The Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination at 413-545-4800, or see ag.umass.edu/civil-rights-information/civil-rights-information-resources.