Low Carb Instant Pot Lo Mein
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 people
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Course
Main Course
Low Carb Instant Pot Lo Mein
Description
This recipe replaces traditional noodles with kohlrabi linguine, creating a low carbohydrate version of lo mein. On sauté mode, onion and garlic soften in olive oil before lemon juice, soy sauce, vegetable broth, and brown sugar are added to build a flavorful base. The kohlrabi noodles, snap peas, mushrooms, and spiralized carrot are layered in, then cooked under high pressure for five minutes in the Instant Pot.
The quick cooking process softens the vegetables while maintaining some snap, and the noodles absorb the bright, tangy flavors of the sauce. After cooking, stirring ensures even distribution of the sauce, which can be thickened further if desired by using a cornstarch slurry. This approach delivers a lighter, vegetable-heavy take on classic lo mein texture and flavor.
This dish serves as a low carb main or side that delivers the comforting, savory qualities of lo mein without traditional wheat noodles. The lemon juice adds acidity balancing the soy sauce and brown sugar sweetness. Fresh ingredients and pressure cooking make this a convenient option for an easy weeknight meal.
Ingredients
- 2 tbsp olive oil
- 1 onion chopped
- 5 cloves garlic
- 1 lemon juice juice of
- 3 tbsp soy sauce
- 3/4 cup vegetable broth
- 1 tbsp brown sugar
- 1 bag kohlrabi linguine brand Mann's
- 1 bag sugar snap peas stringless, brand Mann's
- 1 package mushroom
- 1 carrot spiralized or julienned
Instructions
- On sauté mode in your Instant Pot, add olive oil and sauté your onion and garlic.
- After a minute or so, add in your lemon juice from a whole lemon, soy sauce, vegetable broth, and brown sugar and stir.
- Once combined, add your Kohlrabi Linguine, Stringless Sugar Snap Peas, sliced mushroom, and carrot to your Instant Pot.
- Turn your valve to sealing and set your Instant Pot on high pressure for 5 minutes.
- Once done, give everything a good mix and serve.
- Optional: if there's extra liquid leftover, you can either drain before serving or make a slurry with cornstarch and thicken the liquid into a sauce to coat the lo mein with
User Reviews
Overall Rating
5
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