Sugar-Free Vegetable Chow Mein
Discover the vibrant, health-conscious delight of Sugar-Free Vegetable Chow Mein, a wholesome twist on a beloved takeout classic! Packed with fresh, colorful veggies like julienned carrots, bell peppers, cabbage, and snow peas, this recipe is perfect for anyone seeking a light yet satisfying meal. Made with sugar-free chow mein noodles and a flavorful sauce featuring coconut aminos and unsweetened rice vinegar, it's completely free of added sugars while delivering bold, savory flavors. Quick to prepare in just 30 minutes, this dish is ideal for busy weeknights or as a creative meal prep option. Whether you’re looking for a vegan, gluten-free (if using appropriate noodles), or low-sugar alternative, this vegetable chow mein recipe is sure to impress your taste buds and nourish your body. Garnish with green onions and enjoy a guilt-free Asian-inspired favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 oz Chow mein noodles (sugar-free, check label if gluten-free is needed)
- 2 tbsp Sesame oil
- 3 cloves Garlic cloves, minced
- 2 tsp Ginger, finely grated
- 1 large Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 1 cup Snow peas, trimmed
- 2 cups Green cabbage, shredded
- 1 cup Bean sprouts
- 2 stalks Green onions, sliced
- 3 tbsp Coconut aminos (sugar-free soy sauce alternative)
- 1 tbsp Rice vinegar (unsweetened)
- 0.5 tsp Red pepper flakes (optional, for heat)
- 2 tbsp Water or vegetable broth
Instructions
Bring a large pot of water to boil, and cook the chow mein noodles according to package instructions. Drain, rinse with cold water, and set aside.
Heat a large wok or skillet over medium-high heat, and add the sesame oil.
Once the oil is hot, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
Add the julienned carrots, sliced red bell pepper, and snow peas. Stir-fry for 2-3 minutes until the vegetables begin to soften.
Add the shredded green cabbage and bean sprouts to the wok. Stir-fry for another 2-3 minutes until the cabbage wilts slightly.
In a small bowl, whisk together the coconut aminos, rice vinegar, and water or vegetable broth. Pour the sauce into the wok and toss to combine with the vegetables.
Add the cooked noodles to the wok, and use tongs or a spatula to mix everything thoroughly, ensuring the noodles are evenly coated in the sauce.
If desired, sprinkle red pepper flakes for a touch of heat.
Garnish with sliced green onions and serve immediately or portion into meal prep containers.
Nutrition Facts
Calories |
1058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1824 mg | 79% | |
| Total Carbohydrate | 162.9 g | 59% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 24.8 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1654 mg | 35% | |
*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.
