Low Carb Chicken Chow Mein
Noodles are one of my favorite meals, but are not allowed on the keto diet! Zoodles are a great substitute! They hold a great al dente texture and are great in a stir fry! This dish is full of delicious authentic Chinese flavor thanks to ginger, garlic and rice wine. The trick with the zoodles is to cut them, salt them and press them to release extra water so they fry up nicely.
How to Make It
Step 1
Using a spiralizer, cut zucchini into fine noodles. Place unto a baking sheet that has been lined with paper towels.
Step 2
Sprinkle with kosher salt and massage into the noodles. Place another layer of paper towels on top and another sheet tray. Use a pan to weigh the baking sheet down for 15 minutes.
Step 3
In the meantime, mince the garlic and garlic, then julienne the bell peppers. Slice the chicken into thin strips. Combine the soy sauces, sesame seed oil and rice wine together.
Step 4
Over high heat, heat a pan until hot. Add in 2 teaspoons of the oil. Add half of the ginger and garlic. Saute for 30 seconds. Then add in the chicken. Cook the chicken completely, letting it get nice and brown before stirring it, about 4 minutes. Then stir it and cook another 2 minutes or so until completely cooked. Transfer to a clean plate.
Step 5
Next add in the rest of the oil, the rest of the ginger and garlic mixture. Saute for 30 seconds then add the bell peppers.
Step 6
Cook for 1-2 minutes then add in the zoodles.
Step 7
Cook them briefly, then add the chicken back. Pour the soy sauce mixture over the chicken and zoodles. Stir to combine and cook until the noodles are still slightly crispy, but cooked.
Ingredients
- Zucchini – 3 pound
- Kosher Salt – ¾ teaspoon
- Garlic Raw – 1 tablespoon
- Ginger – 2 tablespoon
- Red Bell Pepper – ½ medium
- Green Bell Pepper – ½ medium
- Chicken Breast – 1-½ pound
- Soy Sauce – 1 tablespoon
- Dark Soy Sauce by Pearl River Bridge – 1 tbsp
- Sesame Oil – ¼ teaspoon
- Rice Cooking Wine by Michiu – 1 tablespoon
- Avocado Oil – 1-½ tbsp