Okay. So, I’ll admit it; those zoodle makers look kind of whacky, but I have oddly wanted to give it a try. I mean the idea of pasta without carbs sounds intriguing. I’m always trying to get more veggies in my diet because, well, I suck at that. Further, most people suck at getting more veggies in their diet. Today Kristen from Everyday Grace is sharing her healthy (and paleo!) zoodle lo mein recipe with us! May we all get a little more veggies in our lives because of it. Enjoy.
Is there anything better than Chinese food? If there is, I haven’t found it yet. When I decided to eat a “paleo lifestyle” I thought I had to say goodbye to Chinese food forever. However, thanks to my spiraler, I found a solution! Zoodle Lo Mein. I know what you’re thinking, what is Chinese food without those delicious noodles. While these might not be those kind, zoodles are almost just as good. If you need references, my fiancé will vouch for me! These are easy to make, delicious and give you the perfect amount of Chinese food to fill your craving! Enjoy!
- 1/2 cup reduced sodium soy sauce (I used Tamari)
- 1/2 cup reduced sodium chicken broth
- 1 tablespoon fish oil
- 1/2 tablespoon rice wine
- 1 tablespoon cornstarch
- 3 zucchini
- 8 ounces chicken breast, cut into strips
- 2 teaspoon coconut oil
- 3/4 cup slices bok choy
- 1/2 cup shredded carrots
- 5 scallions, cut into 1-inch pieces
- 1/2 tablespoon ginger
- 2 garlic cloves, chopped
For the sauce – in a medium bowl, combine the chicken broth, soy sauce, fish sauce, rice wine and 2 tablespoons of water. Whisk in the cornstarch until smooth.
Using a spiralizer fitted with a shredder blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 8 inches long so they’re easier to eat.
Season chicken with salt. Heat a large nonstick wok over high heat. When very hot, add 1 tsp of the oil and the chicken. Cook until browned on both sides and opaque throughout, 2 to 3 minutes. Set aside.
Add the remaining oil, bok choy, mushroom, carrots, scallions, ginger and garlic. Cook until crisp tender, 2 to 3 minutes. Set aside with the chicken.
Pour the sauce mixture into the wok and cook, stirring, until thickened and bubbling, 1 to 1-1/2 minutes.
Add the zucchini noodles to the sauce, mixing so the zucchini is covered in sauce, and cook until the zucchini is tender, 2 minutes.
Add the chicken and vegetables to combine, then divide between two serving bowls.
**Secret tip for working with zucchini noodles: Spiral them, and then let them sit in a bowl seasoned with salt. Or pat them dry with a paper towel. They tend to hold a lot of moisture and if you let them sit for about 20 minutes, some of that water will release and you can drain it! It makes the noodles less watery and more crunchy!