Parsnip Shrimp Lo Mein

Parsnip Noodle Shrimp Lo Mein 256x300 Parsnip Shrimp Lo Mein

When we gave up grains, we pretty much gave up pasta, noodles, etc. Lately, I found a way to make “noodles” out of vegetables and they taste delicious! Even if you aren’t grain free, using vegetables in place of noodles is a good way to get some extra nutrients in your diet.

Before the name scares you off, I should say that this was a hit with all of my kids… It is essentially just a standard Lo Mein recipe with parsnip “noodles” in place of the noodles and a few substitutions for ingredients like soy sauce.  I used a spiral slicer (this one) to make the parsnips in to noodles, but you can also use a peeler or just very thinly slice them to get a similar effect.

My favorite thing about this recipe? It comes together in under 30 minutes and you only need one pan!

Parsnip Shrimp Lo Mein
 
Prep time
Cook time
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A simple one-pan Shrimp Lo Mein that uses parsnip "noodles" in place of regular noodles to up the nutrition without losing flavor.
Author:
Recipe type: Main
Serves: 4+
Ingredients
  • 1 pound of fresh parsnips
  • 2 cups of chopped green beans (fresh or frozen)
  • 1 carrot, chopped (optional)
  • 1 onion, thinly sliced
  • 1 pound pre-cooked shrimp (fresh or frozen)
  • 4 tablespoons coconut oil
  • 1 teaspoon garlic powder
  • ½ teaspoon pepper
  • 1 teaspoon Himalayan Salt
  • 2 tablespoons Coconut Aminos (in place of soy sauce)
  • 2 tablespoons fish sauce or oyster sauce
  • 2 tablespoons honey or maple syrup (optional)
Instructions
  1. I used a spiral slicer to cut the parsnips in to curly noodle shapes. If you don't have one of these, you can use a peeler, or just very thinly slice the noodles.
  2. Melt the coconut oil in a large pan or Wok.
  3. Add the thinly sliced/chopped carrots and sauté for 2 minutes.
  4. Add thinly sliced onion and green beans and sauté for another 2 minutes.
  5. Add parsnip noodles and continue sautéing on medium heat for 5-8 minutes until all ingredients are starting to soften.
  6. Add the garlic powder, pepper, salt, coconut aminos, fish sauce and honey and stir well.
  7. If using pre-cooked frozen shrimp, add them now and put a lid on the pan to help them heat up.
  8. If using defrosted pre-cooked shrimp, wait an additional 2 minutes.
  9. Continue cooking until shrimp are hot and vegetables are all tender.
  10. Serve immediately.
  11. Enjoy!

Do you sneak veggies in to any foods?

Reader Comments

  1. Megan says

    Wellness Mama, Please respond. I read your post on natural toothpaste and fluoride and I have now switched to a natural fluoride free toothpaste. I have one tooth(bottom front) that has fairly rapid receding gums.. Is there a natural remedy for this or can you even grow back your gums?? Thank You!!

  2. Saskia says

    hi Wellness Mama, after having ‘suffered’ stomache cramps for years and having tried alternative ‘solutions’ in my diet – none of which truly helped -, I decided last week: enough is enough, and took on your challenge to stop eating grains for 90 days and see if I feel better! I have to admit after just one week: far less cramps, but I now have eczema on my eyelids (I used to have same eczema as a young child till about 7) Do you think this is related to the change in diet? a cleansing of sorts? what to do, apart from drinking lots of water and herbal teas, which I already do

    • Caitlyn Baldo says

      Saskia, coconut oil (the kind you eat and cook with) has helped my eczema a lot as well as my sons… I never had eczema until I experienced a rather traumatic event a few years ago, since then any little thing can set off my eczema, food allergies (like if I ever give in to eating dairy), cold dry weather, and of course stress, but coconut oil has helped a great deal. Best of luck cleansing out the grains. It can be a rough process, but it’s worth it :-)

        • Caitlyn Baldo says

          I should have mentioned that raw/unrefined and organic coconut oi is best, Costco and Sams Club have the most reasonable prices I’ve seen, and then Trader Joe’s.

  3. Anyta says

    I need some advice. I really want to jump head-first into organic, grass-fed, wild caught, local, seasonal everything. However, my fiancé teases me about being a hippie, though he does love my cooking (When I’m not feeling creative…). Our biggest rift comes because I want to be able to buy grassfed, organic, etc. products, which certainly are more expensive, though I don’t mind it. He doesn’t see a need for it, and can’t personally justify spending more money on what he sees as the exact same food. Admittedly, I can’t always tell an organic zucchini from conventional, or grass-fed beef from conventional, or “feel” the difference in my body, but I understand the health implications. How do you get the spouse on board with the organic food budget?

    • says

      It can be tough- I stick with the most budget friendly options when our budget is tight, and as long as we aren’t eating out or buying processed food, I can keep the cost really similar to a “normal” food budget. You might also try shopping at farmers markets and local stores, so maybe he would be on board with supporting local business, and the prices are usually cheaper too :-)

  4. Sara says

    Yum! We made this tonight but replaced the shrimp with ground pork, and sub’d bell pepper for the green beans. Added fresh garlic and ginger. The parsnip noodles were just like pad thai rice noodles!! Thx :)

  5. Tracy says

    My husband was very skeptical when I started with parsnips, but the great flavor won him over, this is a new favorite.
    Thank you!- can’t wait to try more of your recipes.

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