Healthy Lo Mein made with delicious carrot noodles! An Easy 15 minute whole30 meal the whole family will enjoy! Grain free, paleo, gluten free.

• 12 oz carrot noodles or other vegetable noodle
• 1 1/2 cup crimini mushrooms sliced
• 1 medium red bell pepper jullianed
• 1 cup broccoli florets cut into bite size pieces
• 1/2 medium white onion sliced
• 1 cup snap peas
• 1 cup cooked chicken breast cubes

• 1/2 cup coconut aminos
• 2 tablespoons sesame oil or tahini
• 2 tablespoons tapioca flour

• 12 oz carrot noodles or other vegetable noodle
• 1 1/2 cup crimini mushrooms sliced
• 1 medium red bell pepper jullianed
• 1 cup broccoli florets cut into bite size pieces
• 1/2 medium white onion sliced
• 1 cup snap peas
• 1 cup cooked chicken breast cubes

• 1/2 cup coconut aminos
• 2 tablespoons sesame oil or tahini
• 2 tablespoons tapioca flour

1. Place the carrot noodles on a baking tray and cook in a convection toaster (or oven) on 450F for about 10-15 minutes until soft. Then set aside. *You can also cook them in a skillet on the stovetop instead, but I have found that convection baking the noodles turns out perfect results every time and eliminates excess water!
2. In a frying pan, lightly saute the vegetables in 1-2 tablespoons sesame oil or water. Cook for about 5 minutes until soft (but not mushy). Then set aside.
3. In a mason jar or hand blender puree ingredients for the sauce. Thicken sauce over medium heat in a sauce pan or skillet, stirring consistently with a whisk, until the sauce thickens and is smooth. Do not over cook the sauce otherwise it will become too thick! If this happens, just add more water.
4. In a serving bowl, add the noodles, vegetables, cooked chicken, and pour the sauce over top. Serve with sesame seeds and chopped green onion.