Paleo Lo Mein with spiralized noodles. (Gluten/Grain/Dairy Free)


Delicious, is an understatement for this recipe! When I was younger, I always kind of assumed that chinese recipes were out of this world difficult to duplicate, but in no time, I realized that this assumption couldn't be more wrong. I don't know about you, but i'm a serious lover of all things chinese! This recipe makes me fall even further in love as its totally guilt free!

To create the sweet potato noodles, I used my new Paderno Spralizer from William Sonoma!!

Paleo Lo Mein


  • 1 Medium Sweet Potato, Spiralized
  • 2 tsp Sesame Oil
  • 2 tsp Fresh Ginger, grated
  • 2 Garlic Cloves, minced
  • 1 Cup Sugar Snap Peas
  • 1/3 Cup Shredded Carrots
  • 3/4 Cup Chicken Broth
  • 1/4 Cup Coconut Aminos or Gluten Free Soy Sauce
  • 1/2 Red Bell Pepper, chopped


  1. Using a spiralizer make sweet potato into pasta.
  2. Cook in a pan over medium heat with your choice of fat (oil or butter).
  3. Meanwhile, in a skillet over medium heat add oil; saute garlic and ginger for 1 minute.
  4. Add sugar snap peas, carrots and saute for 1 minute.
  5. Add broth, and coconut aminos; bring to a simmer, and cook for 5 minutes.
  6. Add in red bell pepper in the last 2 minutes of the simmering time.

Brittany Angell

3 comments | Leave your own

  1. AIMEE

    This looks amazing! One question….how do you get your noodles to come out so perfect?? When I do the spiralizer my noodles come out so thin they barely withstand cooking. Any suggestions would be appreciated! Thanks!

    1. Serena Marie RD

      You may need to buy a better spiralizer. I have the Paderno version and my noodles are always hardy and perfect 🙂

  2. Laura Groome


    Thank you for sharing. I can’t wait to make these!

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