Zoodles Lo Mein

Image of Team Mealthy
Rated 5.0 based on 6 customer reviews


  • ¼ cup low-sodium soy sauce
  • 2 tablespoons sambal oelek
  • 1 tablespoon brown sugar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon sesame seeds, plus more for garnish
  • 2 tablespoons grapeseed oil
  • 3 cloves garlic, thinly sliced
  • 3 cups broccoli florets
  • 1 red bell pepper, cut into 1-inch strips
  • 4 zucchinis, spiralized using the 5.5mm blade
  • 2 green onions, thinly sliced on a bias


For best results, we recommend using:


  1. Stir soy sauce, sambal oelek, brown sugar, sesame oil, ginger, and sesame seeds together in a small bowl with a whisk.
  2. Heat grapeseed oil in a large skillet over medium. Cook garlic in hot oil until fragrant, 1 to 2 minutes. Stir red bell pepper and broccoli with the garlic and sauté to slightly soften, 2 to 3 minutes.
  3. Reduce heat to medium-low. Stir prepared sauce with the vegetables to coat; cook until vegetables begin to soften but retain some crunch, about 3 minutes; add zucchini and cook until just heated through, 2 to 3 minutes.
  4. Divide dish between four plates; garnish with green onion and sesame seeds to serve.
Mealthy tip:

Sriracha is a fine substitute for sambal oelek.


5.0out of 5 Stars

(6 Reviews)

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What others are saying

Image of Tal Levitas

Tal Levitas says:

What's not to love? Anytime you give me garlic, chili's ginger and soy sauce, I'm in. And this recipe uses zoodles which means I could eat twice as much and maintain a low caloric intake! YUMMY!

Image of Laura Griffin

Laura Griffin says:

These was a delicious recipe that turned my basic zucchini noodles into a delicious Asian-inspired meal. I made this dish with a side of salmon and it was perfect.

Image of Greg Jones

Greg Jones says:

Can't go wrong with garlic and sesame noodles. The zucchini makes it the perfect low carb options for eating light. I loved everything about this dish. The chili garlic sauce (sambal oelek) gives it incredible flavor but not too spicy.

Image of Janina Villarreal

Janina Villarreal says:

This has become my sons and my nephews favorite recipe. I make it once a week sometimes even twice. I’m a diabetic and need to eat low carb meals. I have done a few substitutions because of the diabetes. I have substituted liquid amino‘s for the soy sauce to cut down on the sodium. And I have used Stevia With brown sugar for the sweetener. It cuts the sodium by about 60%. And the sugar is cut down by more than 50%. The taste is still fabulous! I have added a protein to it. Our use either chicken breast or pork loin. We do lo Mein bowls for our meals. We absolutely love this recipe!

Image of Leah M

Leah M says:

We used sriracha instead of sambal oelek, great suggestion! The zoodles came out perfect. I have a tendency to overcook them, and then they get all mushy. This time I made sure to stand at the stove and toss for 1 or 2 minutes, and they were ready to go. Great texture, not watery at all.

Image of Stephanie D

Stephanie D says:

This was a really easy recipe to make. I used extra virgin olive oil to sauté the garlic and veggies. I also did a zucchini and summer squash spiral, instead of only zucchini. Love the colors and flavors in this dish!