Lo Mein Zoodles and Chicken

February 5, 2015

I know what you're thinking, chinese food again Kristen, really? And the answer is yes! I love chinese food, especially when it's semi-healthy and super delicious. I got this recipe from Skinnytaste, one of my favorite recipe websites. I left out the mushrooms because I used them the night before, whoops! Enjoy everyone, I promise you'll love this!

  • 1/2 cup reduced sodium soy sauce (I used Tamari) 
  • 1/2 cup reduced sodium chicken broth
  • 1 tablespoon fish oil 
  • 1/2 tablespoon rice wine
  • 1 tablespoon cornstarch
  • 3 zucchini
  • 8 ounces chicken breast, cut into strips
  • salt
  • 2 teaspoon coconut oil 
  • 3/4 cup slices bok choy
  • 1/2 cup shredded carrots
  • 5 scallions, cut into 1-inch pieces
  • 1/2 tablespoon ginger 
  • 2 garlic cloves, chopped
  1. For the sauce – in a medium bowl, combine the chicken broth, soy sauce, fish sauce, rice wine and 2 tablespoons of water. Whisk in the cornstarch until smooth.  
  2. Using a spiralizer fitted with a shredder blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 8 inches long so they’re easier to eat.
  3. Season chicken with salt. Heat a large nonstick wok over high heat. When very hot, add 1 tsp of the oil and the chicken. Cook until browned on both sides and opaque throughout, 2 to 3 minutes. Set aside.
  4. Add the remaining oil, bok choy, mushroom, carrots, scallions, ginger and garlic. Cook until crisp tender, 2 to 3 minutes. Set aside with the chicken.
  5.  Pour the sauce mixture into the wok and cook, stirring, until thickened and bubbling, 1 to 1-1/2 minutes.
  6.  Add the zucchini noodles to the sauce, mixing so the zucchini is covered in sauce, and cook until the zucchini is tender, 2 minutes.
  7.  Add the chicken and vegetables to combine, then divide between two serving bowls.

the best part is the fresh veggies
I used lots of chicken :) 
So many noodles. Secret tip: Dry them with paper towels.
I love this ginger paste, it's so much easier than grating ginger
Throw it all in one pot. Here's hoping I get that Wok we registered for! 
Finished and ready to enjoy! 


  1. Ummmm, Yes Puhlease!! This looks so good. I really want to make zoodles one time. I think it would be delicious but my husband is a skeptic.

  2. I have never used or eaten bok choy, but it all looks delicious!


I love hearing from all of you and greatly appreciate all your feedback and comments! xx Kristen