Skinnytaste > Zoodles > Chicken Zoodle “Lo Mein” For Two

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

4.75 from 4 votes
3
Cals:297
Protein:30
Carbs:28
Fat:8
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!
Course: Dinner
Cuisine: Chinese, Japanese
Chicken Zoodle "Lo Mein" For Two, a low-carb lo mein dish made with zucchini noodles in place of pasta.
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Yield: 2 servings
Serving Size: 1 /2 recipe

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.

Last Step:

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Nutrition

Serving: 1 /2 recipe, Calories: 297 kcal, Carbohydrates: 28 g, Protein: 30 g, Fat: 8 g, Cholesterol: 83 mg, Sodium: 687 mg, Fiber: 5 g, Sugar: 10 g

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147 comments on “Chicken Zoodle “Lo Mein” For Two”

  1. Avatar photo
    Cristina Wardrip

    This was sooo delicious. The sauce was so much that I ended up using chop stick and a spoon. It was almost like ramen soup. I loved it! 

  2. This is fantastic! So delicious with very generous portions. I would definitely let the sauce thicken because the zoodles do release a lot of water.

  3. Made this tonight – yum! Doubled it so I could have leftovers. It is so easy and delicious. I added Sirarcha  because . . . Well why not! 

  4. This looks like a wonderful recipe, and I’m eager to try it. I’m monitoring my sugar intake right now, and one thing that puzzles me here is the supposed sugar content…10 g per serving? That seems high for the ingredients listed, and I don’t know where this is coming from. The carrots are probably the most sugary thing in this, but that wouldn’t push it up so high. Anyone?

  5. I used sliced savoy cabbage for noodles, as my zucchini turned out to be rotten. It worked very well, and the only tool needed was a knife. It wasn’t zoodles, but I will use savoy again as a noodle sub. The sauce was great.

  6. I thought this was incredibly bland, and I followed the recipe exactly. Normally I love SkinnyTaste recipes! Anyone have any suggestions? Thanks.

  7. Seriously Amazing!!!!

    Made this tonight for dinner and doubled the recipe – Served my husband and my portion over the zoodles and the rest of the family had theirs over cantonese noodles – I didn’t miss the noodles at all!.

    The only change I made was to uses sesame oil instead of vegetable oil + up’d the ginger because I love ginger 🙂

    Another bonus, made this after work and it was ready in about 1hr (that includes all the prep/chop/cook time <3

    Great Recipe!!!

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  9. Avatar photo
    KareninStLouis

    Made this for  dinner tonight. It was absolutely fantastic.   My husband had three servings. 

    1. Avatar photo
      KareninStLouis

       I guess I should add that my husband was able to have three helpings because I tripled the recipe. We also had leftovers the next night. 

    1. I couldn’t find any GF oyster sauce so I just doubled the amount of soy sauce (actually used liquid aminos) and it tastes fine. I also couldn’t find mirin so I subbed sherry.

  10. This was so very good! At my first bite, I cringed a bit, wondering how I would eat the whole thing. But then I remembered I had put less oyster sauce than the recipe called for. I added another tsp of oyster sauce and that did the trick! The rest of my (gigantic) 260 cal (subbed tofu instead of chicken) was delicious. It was close enough to noodles that my tastebuds were fooled.

    For those without a spiralizer, I have a ridged veggie peeler (dirt cheap!) that made great zoodles! (Also awesome for julienned carrots). It couldn't handle the centre seedy portion so well so I chopped those up and popped them into the freezer for other meals.

    I credit Skinnytaste for all my missing pounds – and for my delicious suppers every night!

  11. Really wish the printer friendly version wouldnt have wasted 20 pages of ink OMG reminder dont print recipes from here anymore!

    1. I always print the recipes from this site, and had no problems. I do watch to see if a 2nd page is needed as sometimes there is only one or two lines that would print on a 2nd page. Perhaps your printer or computer just had a burp!

  12. Avatar photo
    heather johnson photography

    Made this tonight–phenomenal. I did the prep in the AM (including cooking the chicken) and at dinner time it came together in less than 10 minutes!! Everyone, including my picky kids, gobbled it up!

  13. This recipe was great My husband decided as he watched me prepare that he would not like this, but much to my surprise, he replied after a few bites….."OMG, this is delicious." I'll be making this again.