Step 1

For Jovial Foods Cassava Spaghetti Pasta: Boil water and cook the pasta until al dente (about 1-2 minutes shy of package instructions). Drain and toss with 1 tsp of sesame oil. Set aside.

Step 2

For zucchini noodles: Spiralize the zucchini into noodles, cut it a few times so the noodles aren't too long, then place in a colander over the sink. Toss with sea salt until evenly coated and let the zucchini noodles sit for 20 minutes so they can sweat. Use your hands to squeeze the zucchini noodles to release as much moisture as possible, then set aside.

Step 3

Combine chicken slices with coconut aminos, rice vinegar, and sea salt, and let this sit for 10 minutes. Chop and prep the vegetables, and whisk together the lo mein sauce while the chicken marinates.

Step 4

Heat avocado oil in a large skillet over medium high heat.

Step 5

Add the chicken slices in a single layer and cook for 2 minutes per side. Transfer the chicken to a plate with a slotted spoon, leaving the chicken juice in the skillet.

Step 6

Add more oil, if needed, then add onion, carrot, and red bell pepper to the skillet and stir cooking for 2 minutes. Add garlic and ginger, and cook for 1 minute.

Step 7

Add the chicken and pasta (or zucchini noodles) to the skillet with the lo mein sauce. Toss together with a tong.

Step 8

Add mung bean sprouts, and toss together again until the sprouts are slightly wilted and the lo mein sauce is mostly absorbed.

Step 9

Transfer to a serving dish, and garnish with green onions before serving.