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Vegetable spaghetti squash Lo Mein with crispy tofu and a flavorful savoury lo mein sauce!

Spaghetti Squash Lo Mein

Hello-Lo-Mein!! 

I bet you guessed it! A bowl of perfectly cooked spaghetti squash must be followed by a recipe to use it. I did not disappoint you! ;)

Seriously, If you ever wonder what is the best thing to eat when summer sun still shining and fall has started showing glimpse every other day... I would say, Spaghetti Squash Lo Mein is the best of both seasons! California never declares full fall-winter season... so I like to enjoy any glimpse of cold breeze I get here...

Light, gluten free, and low-carb Spaghetti Squash noodles soaked in savory lo mein sauce.. with added crunch of broccoli-carrot slaw, crispy tofu... all in one bowl. This sounds like a winner summer-fall vegetarian dinner! Isn't it?

Specially, if you were planning to try cooking squash noodles from my earlier post this week... Then, now, you can use those noodles for homemade Lo Mein dinner. :)

I was thinking to share my lo mein recipe since long.. When I decided to put a low-carb twist on it, I decided to use fresh seasonal noodles.  I must say, seasonal low-carb gluten free squash made this recipe even more lite and healthy.

Spaghetti Squash Lo Mein with crispy tofu for gluten free dinner | chefdehome.com

This post is not just about squash but also about lo mein. Thing is, I was craving lo mein pretty bad!

Back in the days when we lived in San Diego, there was a very good Asian restaurant just a couple of blocks from our apartment. He made world's best Lo Mein. After coming to Orange County I often long for that yummy Lo Mein we often ordered in takeout. 

Now, since now we are 2 hours drive away... eating in San Diego is once-in-blue-moon thingy... So I started making Lo Mein and lot of my other Asian favorite noodles, at home.

Good part is, most Asian stir-fry recipes come together very quickly. Like this Lo mein comes together very fast... just 20 minutes start to finish !

Oh yes, THAT easy!

These day, I love this homemade version so much that will most likely not enjoy restaurant version no more. Use of squash noodles makes it more healthier and cleaner.

Spaghetti Squash Lo Mein with crispy tofu for gluten free dinner | chefdehome.com

To cook lo mein, I start by cooking squash. Once squash has finished cooking. I shred the squash, then chop rest of vegetables. First, I stir-fry tofu and drain on paper towel. Then, add veggies and saute until just tender. 
A quick mix of seasonings, followed by toss of Spaghetti squash noodles and tofu... and Lo Mein is ready to devour. 

If you are time pressed, Spaghetti squash noodle can be prepared ahead of time. Like, prepare a night before or 2 day before and refrigerate. Or you can use other alternative veggie noodles such as Zucchini, or sweet potato. Even if you can find Kelp Noodles, those will go good with Lo Mein sauce and vegetable stir-fry. Some varieties of rice noodles are also gluten free but will not carb free. So pick per your dietary needs. And choose noodles which you can just slurp with savory lo mein sauce!

Easy gluten free and slean fall dinner with Spaghetti Squash Lo Mein and crispy tofu glutenfree and vegan | chefdehome.com

Keeping today's post as simple and clean as this lo mein noodles. I hope get chance to bring some spaghetti squash this weekend and then try homemade lo mein noodles for dinner!

Have a wonderful weekend. -Savita

Want more idea for gluten free dinner? These easy recipes are perfect for weeknight meal!

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Spaghetti Squash Lo Mein

Spaghetti Squash Lo Mein
Total Time Prep Time Cook Time Difficulty Easy Yields 2-3 Servings Serves 3 Notes No. of servings depends on serving size.

Ingredients

    Spaghetti Squash Lo Mein
  • 1/2 lbs Tofu  (firm, pat dry and leave pressed to drain water for 10 minutes)
  • 1 Spaghetti Squash  (medium size, cooked and shredded*)
  • 1 tsp Corn Starch  
  • 1 tbsp Sambal Chili Paste  
  • 3 tbsp Soy Sauce  (I used gluten free tamari)
  • 2 tsp Sugar  
  • 1/2 tsp Curry Powder  
  • 1 tsp Sesame Oil  
  • 3 Garlic  (cloves, grated)
  • 1 inch Ginger  (minced)
  • 2 Cup Mix Vegetables  (I used broccoli and carrot slaw mix)
  • Salt and Black Pepper  
  • Canola Oil  (for shallow frying tofu)
  • for serving/garnish
  • 1/4 Cup Peanuts  (roasted, rough chopped)
  • 1 Lime  (sliced to wedges)
  • 3-4 tbsp Cilantro  

Directions

  • 1. In a wok, heat few tbsp of oil. Season tofu with salt and pepper. Add to pan and fry until crisp from all sides. (2-3 minutes each side) Drain on paper towel. Set aside.
    Additional Notes
    Cook and shred spaghetti squash. If new to cooking squash, please follow recipe in notes.
  • 2. Discard most oil from wok, leaving behind a tsp. Add sliced veggies and saute for 1-2 minutes until just crisp tender.
  • 3. Mix corn starch with water. Add all sauce ingredients and mix well. Add to the veggies. When sauce start to boil, add spaghetti squash noodles. Toss to coat noodles in sauce. Add fried tofu and remove from heat. Taste and adjust salt and black pepper.
  • 4. Garnish with chopped cilantro, and chopped peanuts. Serve lime wedges on side to add per taste. Serve and enjoy!
Savita's Notes:

*For the simplicity of this recipe, I have not included squash cooking time in recipe. Please follow below link to cook spaghetti squash or use gluten free noodles of your choice.

How to cook perfect spaghetti squash

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