Butternut Squash Noodle Lo Mein With Tamari & Kale
2 tablespoons Olive oil
1.5 cups Shiitake mushrooms, thinly sliced
2 Scallions, sliced
Kosher salt, to taste
Black pepper, to taste
2 cups Kale leaves, thinly sliced
1.5 cups Broccoli florets, roughly chopped
1 cup Red bell pepper, thinly sliced
2 tablespoons Grated ginger
2 cups Butternut squash noodles
3 tablespoons Tamari
1 tablespoon Toasted sesame oil
2 tablespoons Sriracha
1 tablespoons Sesame seeds
1 Zest of lime
1/4 cup Chopped peanuts
1/2 cup Edamame

Heat a large nonstick skillet or wok over high heat and add in the oil. When hot, add the mushrooms and the scallions and cook until golden brown, about 5 minutes. Season with salt and pepper.

Add in the kale, broccoli, red bell peppers and ginger and toss to coat. Cook over high heat, tossing every couple of minutes until caramelized and tender. Stir in the butternut squash noodles and edamame and continue to cook while you make the sauce.

Combine the tamari, sesame oil, sriracha and sesame seeds and pour into the wok or skillet. Toss to coat and plate. Top with lime zest and peanuts.

Craving Chinese food takeout? Save calories without sacrificing flavor by making it at home! This delicious recipe swaps those egg noodles for bright butternut squash noodles for a healthy and filling meal.