Description
A healthy and low-carb alternative to traditional chow mein, this dish swaps out regular noodles for spiralized zucchini. It’s packed with crisp veggies and tossed in a flavorful homemade chow mein sauce.
Ingredients
Units
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For the Sauce:
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey (or maple syrup)
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
For the Chow Mein:
- 3 medium zucchini, spiralized
- 1 tablespoon avocado oil (or olive oil)
- 1/2 small onion, sliced
- 1 cup shredded cabbage
- 1/2 cup julienned carrots
- 1/2 red bell pepper, thinly sliced
- 1/2 cup snap peas (optional)
- 2 green onions, sliced
- 1 teaspoon sesame seeds (for garnish)
Instructions
- Prepare the sauce: In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, honey, ginger, and garlic. Set aside.
- Cook the veggies: Heat a large pan or wok over medium-high heat. Add the oil and sauté the onion, cabbage, carrots, bell pepper, and snap peas for about 3-4 minutes until slightly softened.
- Add zucchini noodles: Toss in the spiralized zucchini and stir-fry for another 2 minutes until just tender. Avoid overcooking to prevent sogginess.
- Toss with sauce: Pour the prepared sauce over the noodles and veggies. Stir well to combine and cook for an additional minute.
- Serve: Remove from heat, garnish with sliced green onions and sesame seeds. Serve immediately.
Notes
- For added protein, toss in cooked chicken, shrimp, or tofu.
- To prevent zucchini noodles from becoming watery, lightly pat them dry with a paper towel before cooking.
- You can swap zucchini noodles for shirataki or kelp noodles for a different low-carb option.