Low Carb Vegan Chow Mein
Low carb vegan chow mein? Wha? 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.
Low Carb Vegan Chow Mein
This easy, low carb chow mein is made with zucchini noodles (Buy a spiralizer if you don’t have one!) 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
Loving these zoodles? You might like these too:Print
- 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
- 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.
You can pretty much add any veggies you like to this. Typically it had mushrooms added but I’m not the biggest fan, so feel try to add mushrooms while you saute the garlic and carrot. You can also add onion for additional flavour.
Diced red peppers, green beans, bean sprouts or green peas are all great choices too!