Low Carb Lo Mein

1/4 cup soy sauce
2 Tbsp (1/2 scoop) Unflavored 20/20 FIBER/PROTEIN Powder
1/4 cup + 1 Tbsp water
1 tsp monk fruit sweetener
1/2 tsp + 1/2 Tbsp toasted sesame oil
1/2 tsp ground ginger
1/4 tsp white pepper
2 (7-0z) bags Well Lean Organic Noodles (or other shirataki noodle), rinsed and dried
2 cloves garlic, minced

1/2 medium yellow or purple onion, julienned

2 medium carrots, peeled and julienned

1/2 cup zucchini, julienned

1/3 cup celery, julienned

1 large red bell pepper, julienned

1/2 cup snow peas

2 cups cremini mushrooms, sliced into thin strips

3 cups baby spinach

6 green onions/ scallions, cut into 2″ pieces

Optional: Additional scallions, sliced for garnish

Prepare sauce by placing soy sauce in a mixing bowl, add Unflavored 20/20 and whisk until well combined and no lumps remain. Add 1 Tbsp water, monk fruit sweetener, 1/2 tsp sesame oil, ginger and white pepper. Set aside.
Rinse shirataki noodles throughly under running water, pat dry.
Place a wok or large nonstick skillet over high heat and add 1/2 Tbsp sesame oil to heat. Once smoking, add garlic and onion and stir for ~30 seconds.
Add carrots, zucchini, celery, snow peas, mushrooms and bell peppers and cook for 3-4 minutes, until tender. Add spinach and cook for 1 minute.
Add noodles, sauce and water. Using 2 wooden spoons, toss for 30 seconds.
Add green onions, toss for another 1 minute until all the noodles are slick with sauce.
Cook, stirring frequently for an additional 5-7 minutes.
Remove from heat and garnish with additional scallions if desired.

NUTRITIONAL CONTENT PER SERVING

Serves 4, ~1 cup per serving. This is a Step 1 recipe.

FOR JOURNALING ON THE F-FACTOR DIET: 2g carb, 6g fiber
ACTUAL NUTRITIONAL CONTENT PER SERVING: 97 calories, 5g protein, 16g carb, 6g fiber, 10g net carb, 5g sugar, 3g fat, 0g sat fat, 667mg sodium