We've been on a big noodle bounce lately. Noodles are our selection of my unit loves them slurping them all up. Since I am e'er disagreeable to modify up our meals, swapping out the noodles for spiralized veggies makes them alter carb (teriyaki cowardly noodles, mongolian cattle noodles, kung pao doormat noodles) plus you get an additional bringing of veggies. Marrow is our ducky but there are so numerous other possibilities equivalent taste potatoes, daikon, cucumbers and so some many.
Our conventional Fare Mein shows up regularly around here, but you can easily alter this better by leaving out the egg noodles and use zucchini noodles instead. Our traditional grub mein shows up regularly around here, but you can easily play this healthier by leaving out the egg noodles and use zucchini noodles instead.
The perfect easy and healthy 30 minute weeknight stir-fry meal. It's packed with fresh vegetables, lo mein style zucchini noodles and a flavorful authentic sauce. So much better than takeout.
Ingredients
- 2 tablespoons corn starch or use arrowroot powder or tapioca starch for a paleo version
- 1/3 cup low-sodium soy sauce gluten free tamari or coconut aminos for a paleo version
- 2 tablespoons oyster sauce use gluten free or vegan if necessary
- 1 teaspoon honey coconut sugar or low calorie sweetener of your choice
- 1 teaspoon sesame oil
- 2 cloves garlic minced
- 1/2 teaspoon grated or minced fresh ginger
- 1-2 tablespoons water plus more only as needed to thin out sauce
The Chow Mein Zoodles
- 12 oz chicken breast cut into 1" inch chunks
- 5 medium zucchini
- 3 tablespoons olive oil divided
- 1 large bell pepper thinly sliced (yellow, red or a mix of both) thinly sliced
- 1 cup mixed vegetables of your choice; snow peas, bok choy, thinly sliced carrots
- 1/2 tablespoon fresh chopped parsley or cilantro for garnish
Instructions
- In a medium bowl, whisk together all the ingredients for the sauce, until combined.
- Season chicken with salt and pepper and drizzle with 1/2 tablespoon of sauce. Allow to marinate while preparing the zucchini noodles.
- Cut zucchini into noodles with spiralizer or vegetable peeler. Pat dry with paper towels.
- Heat oil in a large wok or skillet on medium high heat. Add chicken and cook until brown on both sides, about 3-4 minutes. Transfer from pan onto a plate. Set aside.
- Add remaining olive oil to the same skillet. Add the peppers, snow peas and bok choy and cook for about 2 minutes until soft and tender.
- Add chicken back to the pan and stir in the sauce. Turn heat to high and allow the sauce to thicken and bubble. Adjust seasonings as needed.
- Add the zucchini noodles and gently toss to coat using tongs. Cook until zucchini noodles are just tender (about 1-2 minutes - do not overcook), and remove from stove.
- Serve immediately and garnish with sesame seeds if desired.
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