Low-Carb Vegan Chow Mein
on May 17, 2016, Updated Jul 24, 2024
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Low carb vegan chow mein? Yep…it’s happening! Thanks to oodles of zucchini noodles this quick and easy dish is low carb, low fat and packs plenty of plant-based nutrition in each and every bowl!
Zucchini Noodle Tips
A common complaint when it comes to zoodles is they come out watery and soggy. This can be avoided if you “sweat” them then squeeze the excess water out of the before cooking. While this isn’t totally necessary, they do turn out better with this extra step, especially if you plan on having leftovers.
To prevent watery zoodles:
- Spiralize the zucchini noodles.
- Place in a colander and sprinkle with sea salt, tossing to combine.
- Let them sit like that for 10-15 minutes.
- Lay a large dish towel on the counter.
- Place the zoodles on the dish towel.
- Wrap them up then twist and squeeze for a few minutes to squeeze out all the excess water.
- Proceed with the recipe!
I don’t always do this but if you want a better result, it does help. There’s no need if you’re eating them raw though, just if you’re cooking them. Once the water has been squeezed out, you can toss the zoodles in a pan and saute for about 5 minutes. That’s it! I eat them often for a quick meal or snack, on their own, with other veggies or topped with sauce.
This easy, low carb chow mein is made with zucchini noodles as an alternative to regular noodles. The recipe is gluten-free (with gf hoisin sauce), grain-free, vegan and low in fat as well. It can be customized with any veggies and you can add baked tofu or edamame for more protein.
This is great for a quick and healthy weeknight dinner, especially if you prep the zucchini noodles ahead of time but even if you don’t, it can all come together in under 20 minutes. Also, the sauce is super yummy!
More Recipes Like This
- Low-Carb Vegan Dinner Bowl
- Vegan Protein Salad
- 6-Ingredient Easy Cheesy Vegan Zoodles
- Vegan Drunken Noodles
Vegan Lo Mein - Miso Noodles
Zucchini Noodle Stir Fry
Ingredients
- 6 medium zucchinis, approx. 1500 g (Buy a spiralizer here.)
- 1 tsp sesame oil
- 4 carrots, peeled and chopped into thin diagonal slices
- 4 cloves garlic, minced
- 6 stalks of green onion, chopped
- 2-3 cups cabbage, thinly sliced (napa, savoy or sui choy)
- 1 tsp coriander
- 1 tsp ginger
- 3 tbsp soy sauce, use tamari or coconut aminos for gluten-free
- 3 tbsp hoisin sauce, use gluten-free such as Joyce Chen, if needed
- 2 tbsp roasted red chili paste
- 3 tbsp vegetable broth
Instructions
- Spiralize the zucchini, place in a colander, sprinkle with salt and set aside. Let it sit for 10 minutes then place all the zoodles in a dish towel, wrap up the edges and thoroughly squeeze out all the excess water. Do not skip this step!
- Make the sauce by whisking together the soy sauce, hoisin sauce, red chili paste and vegetable broth. Set aside.
- Heat the sesame oil in a large, non-stick skillet over medium high heat.
- Add the carrots and garlic and sauté for 5-10 minutes, stirring.
- Add the green onion and cabbage and continue cooking until the cabbage is wilted.
- Stir in the coriander and ginger.
- Add the zucchini noodles and sauté for approximately 5 minutes.
- Stir in the sauce and serve right away.
Question: can I use the grocery store pre-spiralized veggies? I’ve seen them and they look really good but havent’ tried yet. And, do I still have to “sweat” them? Thank you!
You can use them, yes. They’re raw so yes, if you wanted to get rid of some of the excess water you can still “sweat” them. It’s up to you…like I said, I don’t always do it if I’m lazy!
This was fantastic!! I am usually a pretty bad cook even with a recipe in front of me, but this was quick and easy and my kids gobbled it up! Thank you so much for sharing!!
So glad you guys enjoyed it and you found it easy. Thanks for letting me know!!
Is the coriander ground or as a seed form? I have seed and I keep trying to crush it in my mortar and pestle and it’s just not producing to ground. 🙁
I use ground coriander. 🙂
I I am currently following this recipe and I hate to break it to you but the Thai Kitchen roasted red chili paste is not vegan! It contains fish and shrimp! ????
Yes, you are right! I don’t know how I missed that. I buy their red curry paste and it doesn’t contain fish sauce. Shoot, I’ll have to look for another brand. Thanks for that!
Ummm soy sauce and hoisen sauce as well as edamame are not gluten free. Coconut amino acids are but not normal soy sauce. Please read your ingredients before you post something to be “gluten free”. Only certain brands are but traditional brands are made with fermented soy. Edemame is soy.
Yes, I forgot to add a note to use tamari or coconut aminos if gluten-free is required for celiac or gluten intolerance. And there are a couple brands of gluten-free hoisin sauce, which I’ve noted as well. Edamame is soy yes, but naturally gluten-free. Thanks for the feedback!
I bet this would be amazing raw! Gonna try making this right now!! ????
Totally would, I actually most often eat zoodles raw. It’s just so quick and easy to throw it all in a bowl!
I love the way you think, this looks superb! Thank you. 🙂
Haha. It is delicious! Hope you enjoy it if you make it 🙂
Uhhhh, bought the Thai Kitchen Roasted Red Chili Paste based on the recommendation. Since the recipe is clearly titled “Vegan,” I assumed I was all good. Glad I checked it first before adding since it actually is not vegan and contains “…Fish-Anchovy, Shrimp…”
Recipe isn’t vegan. Going to finish it without the paste and see how it goes.
That is so weird, I swear I checked the ingredients before using it, like I always do. I will have to find another brand or try to make it myself. I did find this recipe: https://www.templeofthai.com/recipes/vegetarian-roasted-chili-paste.php that looks really easy!