Stir Fry Zucchini Noodles Chow Mein
This is a low carb version of the popular Chinese stir fry noodles, using zucchini noodles. It is easy and ready in less than 30 minutes.
Ingredients
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1/2 lb chicken breast, cut into small strips
- 1 slim carrot, peeled and then julienned
- 1/2 red bell pepper, julienned
- 1/2 green bell pepper, julienned
- 2 medium zucchini, spiralized
- 1 tbsp low sodium soy sauce
- 1 tbsp dark soy sauce
- 1/2 tbsp oyster sauce
- 1/4 tsp sesame oil
Instructions
- In a small bowl, add soy sauces, oyster sauce and sesame oil. Stir and set aside. In a large wok or skillet, add garlic and oil and bring pan to medium high heat. Cook garlic until lightly browned. Add in chicken. Cook chicken until almost completely cooked. If pan becomes too dry, add a little water.
- When chicken is almost cooked, add in carrots and bell peppers. Cook until vegetables are tender and chicken is completely cooked. Add in zucchini noodles and pour sauce over noodles. Stir and toss until everything is evenly coated and cook until zucchini noodles are tender but still crisp (about 2-3 minutes). Dish out and serve immediately.
Serving: 0.5of recipe, Calories: 272kcal, Carbohydrates: 13.4g, Protein: 30.1g, Fat: 11.4g, Saturated Fat: 1.9g, Sodium: 720.2mg, Fiber: 3.9g, Sugar: 8.1g, NET CARBS: 10
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!