Chicken Zoodle “Lo Mein” For Two

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This faux lo mein dish is made with zoodles (zucchini noodles) in place of noodles and the results are DELISH (and bonus under 300 calories)! Each bowl is loaded with chicken and vegetables in a savory sauce. If you want to make this meatless, tofu would also be great in this dish. Start to finish this takes about 20 minutes to make... quicker than waiting for your take-out to get delivered!

This faux lo mein dish is made with zoodles (zucchini noodles) in place of noodles and the results are DELISH (and bonus under 300 calories)! Each bowl is loaded with chicken and vegetables in a savory sauce. If you want to make this meatless, tofu would also be great in this dish. Start to finish this takes about 20 minutes to make… quicker than waiting for your take-out to get delivered!

To make the zoodles you can use a vegetable spiralizer such as the Paderno Spiral Vegetable Slicer or a mandolin fitted with a julienne blade although the spiralizer is so much easier and safer.

Chicken Zoodle "Lo Mein" For Two

Since zucchini releases a lot of water as it cooks, I use it to my advantage and purposely leave the sauce a little thick. Once the noodles cook and release their liquid (I only cook them 2 minutes TOPS) the liquid from the zucchini thins the sauce and it comes out perfect.

Chicken Zoodle "Lo Mein" For Two, a low-carb lo mein dish made with zucchini noodles in place of pasta.
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4.75 from 4 votes
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Chicken Zoodle "Lo Mein" For Two

297 Cals 30 Protein 28 Carbs 8 Fats
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 2 servings
COURSE: Dinner
CUISINE: Chinese, Japanese
This faux lo mein dish is made with zoodles (zucchini noodles) in place of noodles and the results are DELISH (and bonus under 300 calories)! Each bowl is loaded with chicken and vegetables in a savory sauce. If you want to make this meatless, tofu would also be great in this dish. Start to finish this takes about 20 minutes to make... quicker than waiting for your take-out to get delivered!

Ingredients

For the sauce:

  • 1/2 cup reduced sodium chicken broth*
  • 1 tbsp reduced sodium soy sauce, use tamari for gluten free*
  • 1 tbsp oyster sauce*
  • 1/2 tbsp rice wine
  • 1 tbsp cornstarch

For the zoodles:

  • 2 medium zucchini, ends trimmed
  • 8 oz skinless, boneless chicken breast, cut into thin short strips
  • kosher salt, to taste
  • 2 tsp grapeseed or canola oil, divided
  • 3/4 cup sliced bok choy
  • 1/2 cup sliced mushrooms such as shiitake
  • 1/2 cup shredded carrots
  • 3 scallions, sliced into 1-inch pieces on the diagonal
  • 1/2 tbsp grated fresh ginger
  • 2 garlic cloves, chopped
  • *check labels for gluten-free

Instructions

  • For the sauce – in a medium bowl, combine the chicken broth, soy sauce,oyster sauce, rice wine and 2 tablespoons of water. Whisk in the
  • cornstarch until smooth.
  • Using a spiralizer fitted with a shredder blade, or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 8 inches long so they’re easier to eat.
  • Season chicken with salt.
  • Heat a large nonstick wok over high heat. When very hot, add 1 tsp of the oil and the chicken. Cook until browned on both sides and opaque throughout, 2 to 3 minutes. Set aside.
  • Add the remaining oil, bok choy, mushroom, carrots, scallions, ginger and garlic. Cook until crisp tender, 2 to 3 minutes.
  • Set aside with the chicken.
  • Pour the sauce mixture into the wok and cook, stirring, until thickened and bubbling, 1 to 1-1/2 minutes.
  • Add the zucchini noodles to the sauce, mixing so the zucchini is covered in sauce, and cook until the zucchini is tender, 2 minutes.
  • Add the chicken and vegetables to combine, then divide between two serving bowls.

Nutrition

Serving: 1/2 recipe, Calories: 297kcal, Carbohydrates: 28g, Protein: 30g, Fat: 8g, Cholesterol: 83mg, Sodium: 687mg, Fiber: 5g, Sugar: 10g
WW Points Plus: 7
Keywords: Chicken Lo Mein, Chicken Zoodle Lo Mein, Zoodle Lo Mein, zoodle recipes

 

 

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147 comments

  1. Really enjoyed this meal. Definitely something to make again. 

  2. This was so good! I cooked the zoodles separately to avoid risking it being too soupy. Doubled the chicken and doubled the sauce and it was heaven 🙂 THANK YOU GINA I LOVE YOU SM

  3. It was soooo good and didn’t take long at all! I mixed in rice noodles to keep us full and it was perfection! I added half a bag of premixed stir fry veggies (carrots, snap peas, broccoli) from the grocery store to get some more veggie servings in for the day. I’ll definitely be adding this to my go-to recipes.

  4. I added too much water so it was a little soupy

  5. Could I used frozen zucchini spirals from green giant ? 

  6. I don’t understand how this is 3 points per serving. It looks like 3 points for both servings. Correct?

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  8. Do you know how long the cooked zoodles will keep before getting soggy?  Wanting to use this as a meal prep for lunches. 

  9. One of our favorite so far! Low calorie, 2 points on WW, and INCREDIBLE. Better than take out, we think!

  10. Is there any way to reduce the carbs? 28g still seems like a lot for a meal made with zoodles.

  11. When it saids to cook 2 minutes it is so important to follow the directions or you will have a pot of mush!   You basically are just heating the zucchini.   Best thing no hot pot of boiling water to cook pasta, this would be great for campers!

    Might get the Grandkids to help make some noodles this afternoon.   Have a green and yellow zucchini  to use so it should be very colorful and they can have a before taste to see really no taste just healthy!    Making a meatloaf in the bundt pan for a nest and we will fill it with noodles to serve!    A little sauce and cheese on the crown of the meatloaf for garnish.   I have a back up of plain burgers and shell  pasta but the deal is they must try everything!    I usually can get them excited enough to give it a try and they don’t know there is a back up choice.

  12. HI HI… I made this last night, doubling the recipe. The only sub I made was with the scallions… replacing them with a little diced onion.  Unfortunately, once the veggies were cooked till crisp-tender as the recipe suggested, and placed in another bowl while waiting on the zoodles… the all started to sweat. I ended up with nearly 2.5 cups of additional liquid. After adding the zoodles and the sauce…. well nearly everything was soggy. Hubby said the flavor was ‘meh’. 

    I poured all the juice away – and now I have a container full of very soggy veggies and dry over cooked chicken. 

    Do you have any suggestions?? – the idea of the dish is wonderful – but my execution was apparently pretty bad!!! 

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  14. Thanks for a great recipe! Saw this and had to get the spiralazer and it was a breeze. Only thing is, at the bottom of my pan I had more water than expected. Did I overcook the zoodles a tad too much?

  15. We made this tonight.
    – Used hoisin instead of oyster sauce
    – Used rice wine vinegar

    This was really good but not as flavorful as I expected it would be at first. After cooking we added some more soy sauce and some siracha to our bowls.

    I think next time we make this we are going to marinate the chicken in some extra sauce first to bring more flavor.
    Overall though this was really good and did not take much time to prepare!

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  18. I have made this 2x. It’s excellent. My husband had it with me tonight. Has no idea how healthy it was. And I’m not going to tell him! Ha ha! He had seconds and liked it.

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