About the Recipe
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.
Ingredients
6 medium zucchinis, approx. 1500 g
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
Cook ModePrevent y
Preparation
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.