Low Carb Vegetable Chow Mein
Craving a healthier twist on a classic Asian dish? This Low Carb Vegetable Chow Mein is a vibrant, flavor-packed meal that swaps traditional noodles for fresh, spiralized zucchini "zoodles," making it both gluten-free and keto-friendly. Loaded with colorful, crisp veggies like shredded cabbage, carrots, bell peppers, and snow peas, this recipe balances wholesome ingredients with bold flavors from a savory sauce of soy, sesame, and oyster (or vegan alternative) sauces. Stir-fried to perfection in a wok with aromatic garlic and ginger, this quick and easy chow mein is ready in just 35 minutes and perfect for a light yet satisfying lunch or dinner. Finished with sesame seeds for crunch, this guilt-free dish is a delightful way to enjoy the classic taste of chow mein while keeping things low carb!
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Recipe Information
Ingredients
- 4 cups Zucchini (spiralized into zoodles)
- 2 cups Cabbage (shredded)
- 1 medium Carrot (julienned)
- 1 medium Bell pepper (thinly sliced)
- 1 cup Snow peas
- 3 stalks Green onions (sliced into 1-inch pieces)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (minced)
- 3 tablespoons Soy sauce (or tamari for gluten-free)
- 1 tablespoon Oyster sauce (or vegan alternative)
- 2 teaspoons Sesame oil
- 1 tablespoon Avocado oil (or any neutral cooking oil)
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 1 tablespoon Sesame seeds (for garnish)
Instructions
Prepare all your ingredients by spiralizing the zucchini, shredding the cabbage, julienning the carrot, and slicing any other vegetables as needed.
In a small bowl, mix together the soy sauce, oyster sauce, and sesame oil. Set the sauce aside.
Heat a large skillet or wok over medium-high heat and add the avocado oil.
Once the oil is hot, add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
Add the cabbage, julienned carrot, bell pepper, and snow peas to the skillet. Stir-fry the vegetables for 4-5 minutes, or until they begin to soften but remain crisp.
Add the spiralized zucchini and green onions to the skillet. Continue stir-frying for 2-3 more minutes, ensuring the zucchini doesn’t turn mushy.
Pour the prepared sauce over the vegetables and toss to coat evenly. If you enjoy a little heat, sprinkle in the optional crushed red pepper flakes.
Cook for another 1-2 minutes to allow the sauce to warm through and cling to the vegetables.
Remove from heat immediately and transfer to serving plates. Garnish with sesame seeds for added crunch.
Serve hot and enjoy this flavorful low-carb vegetable chow mein as a main dish or side.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3634 mg | 158% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 32.7 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3270 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
