Low Carb Vegan Chow Mein
How to Make It
Step 1
Thinly slice the bell peppers, scallions and cabbage. Crush the garlic and grate the ginger. Heat the olive oil in a large skillet or wok over a medium heat. Add the prepared vegetables, garlic and ginger to the skillet with the hot oil. Stir fry the vegetables for 6 minutes until just tender. Stir regularly, taking care not to burn the garlic and ginger.
Step 2
While the vegetables are cooking you can prepare the Keto chow mein sauce. Add the tamari sauce, lime juice, lakanto syrup, and sesame oil to a small bowl. Add the xanthan gum and whisk everything together until smooth and well combined.
Step 3
Add the zucchini noodles to the skillet. Stir well to combine, cooking the zucchini through for just a few minutes until only just tender. It is important not to overcook zucchini noodles or they will become too soft – they should only need a couple of minutes. If the skillet is a little dry, you may add just a splash of water or a little more oil as needed.
Step 4
Drizzle the Keto chow mein sauce over the cooked noodles and stir-fried vegetables. Remove from the heat. Toss to combine, coating everything evenly in the sauce.
Step 5
Divide into individual serving bowls. Scatter the sesame seeds evenly over each bowl. Serve hot with your preferred topping or sides. Please account for any additional ingredients in your macros.
Ingredients
- Organic Zucchini Noodles by Whole Foods – 3 cup
- Olive Oil – 2 tablespoon
- Tamari Sauce – 2 tablespoon
- Lime Juice, Fresh – 2 teaspoon
- Sesame Oil – 2 teaspoon
- Scallions – 2 large
- Garlic – 1 clove
- Sesame Seeds – 1 teaspoon, whole pieces
- Xantham Gum Gluten Free by Hodgson Mill – 1 tsp
- Green Bell Pepper – ½ medium – 2 1/2″ diameter x 2 3/4″
- Red Bell Peppers, Raw – ½ medium – 2 1/2″ diameter x 2 3/4″
- Red Cabbage – ½ cup
- Cabbage – ½ cup
- Maple Flavored Syrup by Lakanto – ½ tablespoon
- Ginger Root, Raw – ½ slice – 1″ diameter