Low Carb Gluten-Free Lo Mein with Egg Pasta
How to Make It
Step 1
Preheat an oven to 300 F. Combine the cream cheese, eggs, almond flour, salted butter, and a pinch of sea salt in a blender.
Step 2
Blend until smooth.
Step 3
In the meantime, prepare a baking sheet with a silicone mat on top. Pour the mixture onto the baking sheet and spread the batter thin but keep it on the silicone mat (try not to let the batter extend onto the baking sheet itself). Bake for 8-10 minutes or until the pasta is starting to puff in places. Remove and allow to cool slightly before attempting to peel the pasta off the mat.
Step 4
In the meantime, prep the ingredients for the lo mein by mincing the garlic and ginger together. Dice the onion and slice the shiitake mushrooms (which have been rehydrated in boiling water). Slice the cabbage into thin strips, cut the carrot on a bias as well as the celery. Cut zucchini into quarters and then into bite-sized pieces. Slice the red bell pepper into julienne strips.
Step 5
Preheat a large nonstick skillet over medium-high heat. Once hot, add in the avocado oil and swirl to coat. Saute the garlic and ginger with the diced onion and shiitake mushrooms until fragrant, about 30 seconds—season with ¼ tsp sea salt.
Step 6
Add in the carrots, red bell pepper, and celery. Cook for about one minute until the carrots are starting to soften.
Step 7
Add the cabbage and zucchini and cook until beginning to wilt—season with ⅛ tsp sea salt. Turn the heat down to low and allow the mixture to continue to brown as you prepare the noodles.
Step 8
Gently peel up the pasta sheet from the silicone mat. Use a spatula to scrape the sheet up and begin rolling it. Continue to use a spatula to push up the pasta sheet as you roll.
Step 9
Cut the pasta into thin strips.
Step 10
Unravel each round into the pan. Give the mixture a good toss being careful not to break the pasta—Season the mix with soy sauce, rice wine vinegar, and sesame oil. Toss again and taste, adding more sea salt or soy sauce as desired.
Ingredients
- Cream cheese – 2 oz
- Raw egg – 3 large
- Almond flour – 0.25 cup
- Butter – 2 tbsp
- Avocado oil – 1 tbsp
- Garlic – 1 clove
- Ginger – 0.5 tbsp
- Red onion – 3 tbsp, chopped
- Shiitake mushrooms, raw – 10 each
- Salt, sea salt – 0.25 tsp
- Cabbage – 1 cup
- Carrots, raw – 1 small – 5 3/4″ long or less
- Zucchini – 1 cup, sliced
- Red pepper – 0.5 large – 3″ diameter x 3 3/4″
- Salt, sea salt – 0.25 tsp
- Tamari sauce – 1 tbsp
- Natural Rice Vinegar – 0.5 tsp
- Sesame oil – 1 tsp