Zucchini Noodles Chow Mein
You can add chicken, pork, beef or shrimp. Just cook your protein after you add the onions and garlic. Then continue the recipe. See post for additional recipe details. We used a Spiralizer to create the zucchini noodles.
Servings: 2 servings
Calories: 187kcal
Ingredients
- 2 medium zucchini
- 2 tablespoons (30 ml) soy sauce or low sodium soy sauce (use Tamari for gluten free)
- 2 teaspoons (10 ml) rice vinegar (or distilled white vinegar)
- 1 Tablespoon (15 ml) oyster sauce or hoisin for vegetarian
- 1 tablespoon (15 ml) olive oil , grapeseed oil or any cooking oil
- 1 small onion , diced
- 4 cloves garlic , minced
- 1 red bell pepper , thin sliced
- 1 large carrot , julienned
- 1 cup (90 g) sliced red cabbage
- kosher salt , to taste
- black pepper , to taste
- 1/4 cup (60 ml) chopped cilantro (optional)
- chili garlic sauce , sriracha or hot sauce (optional)
Equipment
Instructions
- Cut zucchini into noodles with a spiralizer, julienne tool, or a mandoline. Set aside.
- Make the sauce: In medium bowl combine soy sauce, vinegar, and oyster sauce (or hoisin). Set aside.
- Heat olive oil in a large skillet on medium high heat. Add onions and garlic, cook until soft.
- Add red bell pepper, carrot and red cabbage. Cook until vegetables are tender, about 2 minutes.
- Add the zucchini noodles and the sauce. Stir everything in the pan until coated and continue cooking until zucchini noodles are tender, about 2-3 minutes.
- Season to taste with salt and pepper. Garnish with cilantro, serve with optional chili garlic sauce or hot sauce.
Nutrition
Calories: 187kcal | Carbohydrates: 25g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 838mg | Potassium: 993mg | Fiber: 6g | Sugar: 13g | Vitamin A: 8900IU | Vitamin C: 145mg | Calcium: 87mg | Iron: 2mg