The next time you are in the mood for Chinese take-out, try this recipe. It tastes better than any take-out, it's grain-free, healing, and you will love it!
Combine the sesame oil, vinegar, and aminos in a small dish. Add the pork and set aside to marinate.
Line a baking sheet with parchment paper and spread the squash noodles out on it.
Drizzle these noodles with 1-Tbs olive oil and sprinkle with a little sea salt.
Place the tray in the oven and bake for about 15 minutes or until they are just a bit softened, but not mushy.
Meanwhile, heat a large skillet over high heat and add 1-Tbs olive oil.
Remove the pork from the marinade and it it to the pan and stir until browned on all sides -- this will be fast.
With a slotted spoon, remove the pork to a plate.
Make the sauce by whisking all sauce ingredients together in a small bowl.
To the pan, add the mushrooms, bell pepper, bok choy, garlic, ginger, carrots, scallions, and pea pods. Stir continuously until the veggies are softened a bit, but not overcooked. Stir in the sauce and continue stirring until it's hot and a bit thickened.
Stir in the butternut squash noodles, lamb (or any other cooked leftover meat you are using), and the cooked and drained fettuccine into the veggies. Stir over low heat just until everything is warm.
Enjoy!
Recipe by Kitchen of Youth at https://kitchenofyouth.com/vegetable-noodle-lo-mein/