When we gave up grains, we pretty much gave up all pasta and noodles. 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 into 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
- 1 lb fresh parsnips
- 4 TBSP coconut oil
- 1 carrot (chopped, optional)
- 1 onion (thinly sliced)
- 2 cups green beans (fresh or frozen, chopped)
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 tsp Himalayan salt
- 2 TBSP coconut aminos
- 2 TBSP fish sauce (or oyster sauce)
- 2 TBSP honey (or maple syrup, optional)
- 1 lb shrimp (cooked)
- Cut the parsnips in to curly noodle shapes using a spiral slicer. If you don't have one of these, you can use a peeler, or just very thinly slice the parsnips.
- Melt the coconut oil in a large pan or wok.
- Add the chopped carrots and sauté for 2 minutes.
- Add the thinly sliced onion and green beans and sauté for another 2 minutes.
- Add parsnip noodles and continue sautéing on medium heat for 5-8 minutes until all ingredients are starting to soften.
- Add the garlic powder, pepper, salt, coconut aminos, fish sauce and honey and stir well.
- If shrimp are frozen, add them now and put a lid on the pan.
- If using defrosted pre-cooked shrimp, wait an additional 2 minutes and then add.
- Continue cooking until shrimp are hot and vegetables are all tender.
- Serve immediately.
Do you sneak veggies into any foods? Share below!