Chicken Lo Mein with vegetables (Paleo, Keto, Low Carb)
Homemade chicken lo mein with load of vegetables and Paleo lo mein sauce. With keto low carb lo mein noodles, this is the best healthy lo mein recipe!
Servings: 5 people
Ingredients
- 2 packs Well Lean shirataki konjac pasta in fettucine style
- 0.5 oz. cloves garlic minced, about 3 cloves
- 3 bulbs scallions sliced diagonally and separate pale green and green parts
- 1.5 cups julienned carrots about 1 large carrot
- 2.5 oz. sugar snap peas sliced lengthwise
- 3.5 oz. fresh shiitake sliced
- 5 cups baby bok choy about 2 large bundles
- 3 tbsp Avocado oil
- Toasted white sesame seeds optional
Lo mein sauce:
- ¼ cup coconut aminos
- 1 tsp toasted sesame oil
- 1 tsp grated ginger
- 1-1.5 tsp Frank's original hot pepper sauce optional
- 0.5 tsp xanthan gum or 2 tsp arrowroot or tapioca starch
- ½ cup chicken or vegetable stock
If adding chicken:
- ½ lb ground chicken breast
- ½ tsp coarse sea salt
- ¼ tsp each onion and garlic granules
- ⅛ tsp white pepper
Instructions
- Rinse and drain the shirataki konjac noodles. Prepare garlic and scallions and separate pale green and green parts.
- Prepare carrots, shiitake, and snow peas. Set them aside in one large plate.
- Dice bok choy stems to about ½ inch sections and leaves to about 2-inch in sections. Set them aside in one large bowl.
- Combine the lo mein sauce in a bowl. Mix and stir-well.
- In a well-heated wok or large skillet, add 1 tbsp of oil. Brown the chicken over medium-high heat and season with salt, onion, garlic, and white pepper. Use a wooden spoon to break up the meat. Cook until the meat is cooked through, about 3-4 minutes. There should be little to no liquid in the skillet. Set it aside.
- Use the same wok, add 2 tbsp of oil. Saute garlic and pale green scallion parts with a pinch of salt for about 5-8 seconds. Add carrots and shiitake. Season with 2 pinches of salt. Saute over medium-high heat for about 1 minute.
- Add bok choy stems and leaves. Season with 2 pinches of salt. Saute for about 30 seconds.
- Push the veggies to the side of the wok, add noodles and chicken. Give the sauce another stir then add it to the wok. Saute over medium-high to high-heat for about 1 minute.
- Off heat, taste and see if you want to add more coconut aminos or salt. Garnish with green scallion parts and sesame seeds, if using. Serve warm or in room temperature.
Notes
- Try adding my vegetarian oyster sauce (made with shiitake) to the lo mein sauce for extra umami flavor!
- Swap chicken for pork, beef, shrimp, or tempeh for variety.
- Skip the meat and add more vegetables to make veggie lo mein.
- Swap bok choy and carrots for broccolini, broccoli florets, bell peppers, celery, bean sprouts, snow peas, or zucchini.
- You can also use chickpea spaghetti noodles (gluten-free) or any low carb noodles you like.
- Try adding crushed red pepper or your favorite hot sauce to make spicy lo mein.
- Use zucchini noodles to make this dish Whole30 compliant.
- Storage: store them in the fridge and finish within 3-4 days.
Nutrition
Serving: 1serving | Calories: 213kcal | Carbohydrates: 13g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 616mg | Potassium: 480mg | Fiber: 3g | Sugar: 4g | Vitamin A: 11598IU | Vitamin C: 63mg | Calcium: 151mg | Iron: 2mg