Recipes

Low Carb Chow Mein Style Zoodles Recipe

Atkins Low Carb Chow Mein Style Zoodles
12.7g
Net Carbs
Prep Time: 25 Minutes
Style:Asian
Cook Time: 10 Minutes
Phase: Phase 2
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
34.6g

Protein

17.7g

Fat

5.4g

Fiber

359.9cal

Calories

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INGREDIENTS

  • 3 Tbsp Tamari Soy Sauce
  • 1 oz Oysters, canned
  • 1 tbsp Vinegar - Natural Rice Vinegar (Nakano)
  • 0 2/3 tablespoon Mirin, Rice Cooking Wine
  • 1 tsp Sesame Oil
  • 0 3/8 tsp Xanthan Gum
  • 0 1/4 tsp Black Pepper, ground
  • 20 oz Chicken Thigh Meat (Broilers or Fryers)
  • 3 Tbsp Canola Oil
  • 10 gram(s) Garlic, raw ( 1 clove= 3g; 1 teaspoon= 5g)
  • 4 cup Green or White Cabbage, raw, shredded
  • 1 3/4 cup Scallion, raw (1/2 cup= 50 g)
  • 1 cup Red Bell Pepper, chopped
  • 1 oz Water, tap
  • 12 oz Zucchini, raw with skin
  • 2 cup Mung bean Sprouts, raw

DIRECTIONS

Ingredient notes: We call for canned oysters in the ingredients list, but for this recipe, you will just use the liquid from the can of oysters.

  1. In a small bowl, make the chow mein sauce by whisking together tamari, oyster liquid, rice vinegar, mirin, sesame oil, xanthan gum, and black pepper until thickened and well combined.
  2. Slice the chicken thighs and mix with 1 tablespoon of the sauce. Set aside to marinate while preparing the other ingredients. Mince or press the garlic, finely shred the cabbage, slice the scallions into 1-inch pieces and separate the whites from the green sections, chop the bell pepper, and spiralize the zucchini to make zoodles, cutting into 5-inch pieces.
  3. In a wok over high heat, warm the oil. Add the garlic and sauté for about 10 seconds, being careful not to let it burn. Add the chicken and cook until the exterior of the chicken is opaque but not cooked through, 2 minutes. Add the cabbage, white sections of the green onions, and red bell pepper and sauté until cabbage is beginning to wilt, 3 minutes. Pour the sauce and water into the wok and stir to coat. Add the zucchini noodles, bean sprouts, and green sections of the green onions. Cook while stirring until bean sprouts are wilted, all components are coated in sauce and chicken is fully cooked. 
  4. Serve while warm. Each serving is about 2 cups.

Cooking Tip

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