Zucchini Noodle Chow Mein is a light and healthy twist on traditional chow mein. Instead of regular noodles, this recipe uses spiralized zucchini noodles (zoodles) combined with colorful vegetables and a savory Asian-inspired sauce. It’s a perfect low-carb, gluten-free meal that is quick to prepare and full of flavor!
Why You’ll Love This Recipe
- Low-Carb and Gluten-Free: A healthier alternative to classic chow mein.
- Quick and Easy: Ready in under 30 minutes—perfect for busy weeknights.
- Packed with Veggies: Loaded with fresh vegetables for a nutritious boost.
- Flavorful and Satisfying: The savory sauce ties everything together deliciously.
Ingredients
- 3 medium zucchinis, spiralized
- 1 cup sliced bell peppers (red, yellow, or green)
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup sliced mushrooms
- 1/2 cup sliced green onions
- 2 tablespoons vegetable oil (or sesame oil)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
For the Sauce:
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons oyster sauce (optional)
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup
- 1 tablespoon cornstarch (to thicken, optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, honey, and cornstarch until smooth. Set aside.
- Sauté the Vegetables: Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger, and sauté until fragrant.
- Cook the Veggies: Add bell peppers, carrots, cabbage, and mushrooms to the skillet. Stir-fry for 3-4 minutes until slightly tender but still crisp.
- Add Zucchini Noodles: Toss in the zucchini noodles and stir well to combine. Cook for 2-3 minutes until the zoodles are slightly softened.
- Add the Sauce: Pour the prepared sauce over the vegetables and stir well to coat everything evenly. Cook for another 2 minutes until the sauce thickens slightly.
- Serve: Garnish with sliced green onions and serve immediately.
Servings and Timing
- Servings: Makes approximately 4 servings
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Variations
- Add Protein: Include cooked chicken, shrimp, tofu, or beef for a more filling meal.
- Make It Spicy: Add red pepper flakes or a drizzle of sriracha to the sauce.
- Use Different Veggies: Snap peas, broccoli, or baby corn also work well.
- Keto-Friendly Option: Use coconut aminos instead of soy sauce and avoid cornstarch.
Storage/Reheating
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended, as zucchini noodles can become mushy when thawed.
- Reheating: Reheat gently in a skillet over medium heat until warmed through. Avoid overcooking to keep the zucchini noodles from getting too soft.
FAQs
Can I make this dish ahead of time?
It’s best enjoyed fresh, but you can prep the vegetables and sauce ahead of time. Spiralize the zucchini just before cooking to avoid excess moisture.
How do I prevent zucchini noodles from getting soggy?
Cook them quickly over high heat and avoid overcooking. You can also salt the zoodles lightly and let them drain for a few minutes before adding to the pan.
Can I use pre-spiralized zucchini noodles?
Yes, store-bought zoodles work well and save prep time.
What protein can I add to this recipe?
Chicken, shrimp, beef, or tofu are great options for added protein.
Is this recipe vegan?
It can be made vegan by omitting the oyster sauce and using a vegan hoisin sauce.
Can I add noodles to this dish?
Yes, you can mix zoodles with traditional noodles like rice noodles or spaghetti for a hybrid dish.
What type of oil is best for stir-frying?
Sesame oil adds great flavor, but vegetable oil or avocado oil also work well for high-heat cooking.
Can I substitute zucchini with another vegetable?
You can use spiralized carrots, sweet potatoes, or cucumbers for a similar effect.
How do I make this dish keto-friendly?
Use low-carb sauces like coconut aminos and avoid sweetened sauces or cornstarch.
Can I use frozen vegetables?
Fresh vegetables work best to maintain a crunchy texture, but frozen stir-fry veggies can be used in a pinch.
Conclusion
Zucchini Noodle Chow Mein is a delicious and healthy take on a classic dish. It’s light, fresh, and full of flavor, making it a great option for those looking to cut down on carbs or increase their veggie intake. The combination of crunchy vegetables, savory sauce, and tender zoodles offers all the satisfaction of traditional chow mein without the heaviness. Try this recipe for a quick and easy meal that you can feel good about!
Print
Zucchini Noodle Chow Mein
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Description
Zucchini Noodle Chow Mein is a healthier, low-carb twist on the traditional Chinese stir-fry dish, replacing wheat-based noodles with spiralized zucchini. This version offers the classic flavors and textures of chow mein while incorporating more vegetables.
Ingredients
- 2 medium zucchinis, spiralized into noodles
- 1 tablespoon olive oil or preferred cooking oil
- 2 cloves garlic, minced
- 1/2 medium onion, diced
- 1 red bell pepper, thinly sliced
- 1 large carrot, julienned
- 2 tablespoons soy sauce (use tamari for gluten-free)
- 1 teaspoon rice vinegar
- 2 teaspoons oyster sauce (or hoisin sauce for a vegetarian option)
- 1/4 teaspoon sesame oil
- Salt and freshly ground black pepper, to taste
- Optional garnishes: chopped cilantro, sesame seeds, or a squeeze of lime juice
Instructions
-
Prepare the Sauce:
- In a small bowl, mix together the soy sauce, rice vinegar, oyster sauce, and sesame oil. Set aside.
-
Cook the Aromatics:
- Heat olive oil in a large skillet or wok over medium-high heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent, about 2 minutes.
-
Add Vegetables:
- Add the sliced red bell pepper and julienned carrot to the skillet. Stir-fry for 3-4 minutes until they begin to soften but still retain some crunch.
-
Incorporate Zucchini Noodles:
- Add the spiralized zucchini noodles to the skillet, tossing them with the other vegetables. Pour the prepared sauce over the mixture, ensuring all components are evenly coated.
-
Cook and Serve:
- Continue cooking for an additional 2-3 minutes, stirring frequently, until the zucchini noodles are tender but not mushy. Season with salt and freshly ground black pepper to taste. Remove from heat and garnish with optional toppings like chopped cilantro, sesame seeds, or a squeeze of lime juice. Serve immediately.
Notes
- Protein Addition: For added protein, consider incorporating cooked chicken, shrimp, tofu, or edamame. Cook these proteins separately and mix them in during step 4.
- Vegetable Variations: Feel free to customize this dish by adding other vegetables such as snap peas, mushrooms, or broccoli florets.
- Avoiding Soggy Noodles: To prevent the zucchini noodles from becoming too watery, lightly salt them after spiralizing and let them sit for 10 minutes. Then, gently squeeze out excess moisture before cooking.