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9.10.17

Paleo Pork Lo Mein {Whole30}

Whole 30 Nut Free No Added Sugar

This paleo and Whole30 spin on veggie and pork lo mein uses sweet potato noodles for a delicious real-food meal packed with the traditional flavors of garlic, sesame and ginger.  High in protein, fiber, and healthy fats for a filling lunch or dinner that’s grain free, soy free, gluten-free and paleo! 

This paleo and Whole30 spin on veggie and pork lo mein uses sweet potato noodles for a delicious real-food meal packed with the traditional flavors of garlic, sesame and ginger.  High in protein, fiber, and healthy fats for a filling lunch or dinner that's grain free, soy free, gluten-free and paleo! 

Have you been following my (totally unofficial) Chinese-takeout recipe series?!   I’ve been putting Paleo and Whole30 compliant spins on all my old favorites – we started with beef & broccoli, moved onto chicken & pork cauliflower fried rice, got breakfast-y with these sausage egg roll bowls, and now here we are!

I’m definitely going backwards in time with these re-creations, because my very first take-out meal EVER was definitely pork lo mein.  I mean, what 2 year old doesn’t love lo mein?  Lo mein, fried rice, and egg rolls were my childhood staples on take-out nights, and my grown-up (and paleo) self was just as excited to eat the updated versions!

This paleo and Whole30 spin on veggie and pork lo mein uses sweet potato noodles for a delicious real-food meal packed with the traditional flavors of garlic, sesame and ginger.  High in protein, fiber, and healthy fats for a filling lunch or dinner that's grain free, soy free, gluten-free and paleo! 

When considering what noodles to use, I just HAD to go sweet potato.  Since I knew I wasn’t going to add any sweetener to the sauce, I figured sweet potato noodles would provide the perfect sweet/savory edge to the other flavors in the recipe.

I think butternut squash noodles would be delicious too!  As for zucchini noodles, you could definitely try them, however they wouldn’t add the flavor of sweet potato or butternut, plus, the issue of zoodles getting watery wouldn’t make this meal as leftover-friendly, in my opinion.

This paleo and Whole30 spin on veggie and pork lo mein uses sweet potato noodles for a delicious real-food meal packed with the traditional flavors of garlic, sesame and ginger.  High in protein, fiber, and healthy fats for a filling lunch or dinner that's grain free, soy free, gluten-free and paleo! 

But, you might be thinking, “I hate spiralizing sweet potato” OR, “my spiralizer literally CANNOT handle a sweet potato.  To which I respond, “I’ve been there, and, I feel you.”  My first and only spiralizer broke a few months ago and I wound up trying out 2 new ones – the first of which could absolutely NOT handle a sweet potato.  Believe me, I got a decent workout in a few times while trying to force the issue – did not happen.  Sadness, denial, and just a lot of frustration!

This paleo and Whole30 spin on veggie and pork lo mein uses sweet potato noodles for a delicious real-food meal packed with the traditional flavors of garlic, sesame and ginger.  High in protein, fiber, and healthy fats for a filling lunch or dinner that's grain free, soy free, gluten-free and paleo! 

The second one I tried out actually spiralized my sweet potatoes better than my first – SCORE ON THAT!  It’s the Breifton 5 Blade Spiralizer, and, though it’s new to me I can tell you that it will work if you want to spiralize butternut squash and sweet potatoes during the fall/winter.   And of course, since this lo mein came out so tasty, I have my minds eye on sweet potato noodle pad Thai for next time!

This paleo and Whole30 spin on veggie and pork lo mein uses sweet potato noodles for a delicious real-food meal packed with the traditional flavors of garlic, sesame and ginger.  High in protein, fiber, and healthy fats for a filling lunch or dinner that's grain free, soy free, gluten-free and paleo! 

If you made my chicken and pork fried rice or beef and broccoli, you’ll see that the core ingredients for the lo mein are very similar.  I decided to use center cut pork chops, sliced extremely thin, but you can just as easily make this chicken lo mein by using boneless chicken breasts.

The major difference with this recipe is that you’ll be roasting the sweet potato noodles while you’re prepping/stir frying the other ingredients.  Since they’re thin, they’re done roasting in just 20 minutes, at which point the stars align and you toss them with your stovetop mixture – then EAT!

It all comes together quickly, with the most work being the prepping – chopping, slicing and spiralizing.  The leftovers are delicious too for lunch the next day!  (In the true sprit of takeout, I even tested them cold the next morning, and, thanks to those sweet potato noodles – yum.)  Are you ready to start cooking?  Grab your cutting board and let’s go!

Paleo Pork Lo Mein {Whole30}

This paleo and Whole30 spin on veggie and pork lo mein uses sweet potato noodles for a delicious real-food meal packed with the traditional flavors of garlic, sesame and ginger.  High in protein, fiber, and healthy fats for a filling lunch or dinner that's grain free, soy free, gluten-free and paleo! 

Paleo Sweet potato Noodle Lo Mein {Whole30}

This paleo and Whole30 spin on veggie and pork lo mein uses sweet potato noodles for a delicious real-food meal packed with the traditional flavors of garlic, sesame and ginger.  High in protein, fiber, and healthy fats for a filling lunch or dinner that's grain free, soy free, gluten-free and paleo! 

Author: Michele
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 5
Print this Recipe
Did you make this recipe?
Leave a review
4.67 from 6 votes

Ingredients

For the sweet potato noodles

  • 3 medium sweet potatoes spiralized
  • 1 tsp olive oil or avocado oil
  • 1/8 tsp salt

For the pork or chicken:

  • 1 lb boneless center cut pork chops or *boneless skinless chicken breasts sliced into very thin pieces
  • 1 tsp raw apple cider vinegar
  • 2 tsp coconut aminos
  • 2 tsp pure sesame oil
  • 1 tsp olive oil
  • Vegetables:
  • 1 cup white mushrooms sliced thin
  • 1 medium red bell pepper sliced into thin strips
  • 2 bunches baby bok choy white and green parts, finely chopped (about 3 cups)
  • 3 cloves garlic minced
  • 1 Tbsp fresh ginger minced (about 1” chunk, fresh peeled
  • 3 scallions white and green parts separated, thinly sliced
  • 1/2 cup carrots shredded

Sauce:

  • 1/3 cup coconut aminos
  • 2 Tbsp pure sesame oil
  • 1 tsp tapioca flour optional, to thicken sauce

Instructions

  1. Have all ingredients chopped, sliced and ready to cook prior to starting
  2. First, toss your sliced pork or chicken in a bowl with marinade ingredients and set aside for at least 10 mins while you prep sweet potato noodles and veggies.

  3. For the noodles, preheat your oven to 400 degrees and line a large baking sheet with parchment paper. Toss noodles with olive oil and salt and spread out evenly. Roast in the preheated oven for about 20 minutes until softened and beginning to crisp up.

  4. Meanwhile, heat a large nonstick skillet or wok over high heat and add 1 tsp olive or avocado oil. Once heated, add the pork or chicken and cook, stirring to evenly brown, until just cooked through, 1 minute or less. Remove from skillet to a plate, leaving juices in the skillet, set aside while you stir fry veggies.

  5. Keep the heat high and add all the veggies, garlic, ginger and white scallions to the skillet (don’t add green parts yet), cook and stir for a few minutes until fork tender and beginning to char. Combine sauce ingredients in a small bowl for the next step.
  6. Lower heat to medium and pour in sauce mixture, stirring to fully coat. Bring to a boil to allow sauce to thicken, then add back in the pork or chicken and toss to coat with sauce, remove from heat.
  7. Once noodles are ready, add to the mixture and gently toss to combine everything well. Garnish with thinly sliced green scallions and serve hot. Makes about 4-6 servings. Enjoy!

Recipe Notes

*You can use boneless skinless chicken breasts for this recipe if you prefer

Nutrition

Calories: 337kcal
Fat: 15g
Saturated fat: 3g
Cholesterol: 60mg
Sodium: 593mg
Potassium: 780mg
Carbohydrates: 25g
Fiber: 4g
Sugar: 5g
Protein: 22g
Vitamin A: 16035%
Vitamin C: 55.7%
Calcium: 92%
Iron: 1.6%

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What I Used to Make My Paleo Sweet Potato Noodle Lo Mein:


This paleo and Whole30 spin on veggie and pork lo mein uses sweet potato noodles for a delicious real-food meal packed with the traditional flavors of garlic, sesame and ginger.  High in protein, fiber, and healthy fats for a filling lunch or dinner that's grain free, soy free, gluten-free and paleo! 

Want More Take-Out Inspired Pale and Whole30 meals?  Try One of These!

Chicken & Pork Fried Cauliflower Rice {Paleo & Whole30}

Paleo Whole30 Beef with Broccoli

Breakfast Egg Roll in a Bowl

Sausage Pizza Twice Baked Sweet Potatoes

Bacon Burger & Fries Breakfast Bake

Tell Me!

Think fast – chicken or pork?

Most difficult veggie to spiralize?

Note: This post contains affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Shirley says

    September 10, 2017 at 4:02 pm

    Can I substitute arrowroot powder (which I have on hand) for the tapioca flour? If so, how much?
    Thanks!

    Reply
    • Michele says

      September 10, 2017 at 4:32 pm

      Yup, it would be the same amount 🙂

      Reply
  2. Michelle says

    September 10, 2017 at 8:58 pm

    This looks delicious! I have my sweet potatoes spiralized, and veggies chopped and ready to go for dinner tomorrow! Day 1 of a new Whole 30.

    Reply
    • Michele says

      September 11, 2017 at 4:45 pm

      Woohoo! hope you like it 🙂

      Reply
  3. Lora says

    September 12, 2017 at 2:25 pm

    This looks great! Do you think it would work well with spaghetti squash as the noodles?

    Reply
  4. Laura says

    September 21, 2017 at 7:00 pm

    Anything I could use instead of tapioca flour? I don’t have that flour on hand and would prefer to use another flour type if possible…

    Reply
    • Michele says

      September 22, 2017 at 12:32 pm

      Arrowroot will thicken the same way, otherwise you can omit and the sauce will just be thinner, no problem though 🙂

      Reply
      • Laura says

        September 23, 2017 at 1:37 pm

        Thanks Michele!

        Reply
  5. Cindy says

    September 27, 2017 at 5:48 pm

    4 stars
    I just made this. It was excellent. I cheated and bought already spiralized sweet potato noodles.

    Reply
  6. Pat says

    October 17, 2017 at 7:09 pm

    4 stars
    This was just delicious! I used white sweet potatoes so my color in the dish was a bit different but the taste was superb. My family asked that this be a ‘couple times a month’ dish!

    Reply
    • Michele says

      October 18, 2017 at 1:07 pm

      Yum! I love white sweet potato noodles 🙂

      Reply
  7. Sharon says

    October 23, 2017 at 1:33 pm

    5 stars
    I made this for my cousins when they came to visit. I was asked for the recipe so shared your link on Facebook. Goes fast once the prep work us done. The only thing I would change is to double up on the sauce ingredients. I’m a saucy gal.

    Reply
  8. Cathy says

    December 10, 2017 at 11:09 pm

    5 stars
    I made this yesterday. It was delicious! Definitely something I want to make again.

    Reply
  9. Kris says

    February 12, 2018 at 7:57 pm

    5 stars
    Amazing! Took me over an hour to do everything but it turned out soooo good!

    Reply
  10. Hannah Storoschuk says

    March 21, 2018 at 11:50 pm

    This is absolutely delicious !! Haven’t found a gem of a recipe like this in a long time ??

    Reply
  11. Bella says

    February 13, 2018 at 1:13 am

    5 stars
    Made this chicken lo mein tonight because my daughter who like to eat healthy requested it. It was so delicious. My boys who love pasta and Everything else unhealthy imaginable actually loved it. They have no clue it was sweet potato they still think it was pasta! ( mine came out darker then pictured) and I omitted the flour. Thanks for this real winner! Will def be trying more recipes!

    Reply

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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