This is the classic national noodle dish of China. However, instead of using noodle I am substituting Zucchini noodles, which I’m sure almost everyone who might stumble across this has already had. The key here, I believe, is to cooking the zucchini just right (I like salting mine to dry them out before stir-frying) and using a proper sauce. Veggies in the dish can vary, I listed what I normally use as well as some additional ideas.
- 1 Lb Chicken cut into bite sized piece (I like to use breast and thigh)
- 1 1/2 Tbsp Coconut Oil
- 4 Zucchini Spiralized in to noodles
- 3 Cups of Shredded cabbage
- 1 Carrot, Julienned
- 1 Bell Pepper, Sliced
- 2 Scallions, cut into 1inch pieces
- 1 cup bean sprouts
- 2 garlic cloves, diced
- Sea Salt and Pepper
Chow Mein Sauce
- 1/4 cup Coconut Aminos
- 1/4 cup Sherry
- 1/4 cup Sesame Oil*
- 2 Tbsp Honey
- 2 tsp Arrowroot Flour (may need a little more for desired thickness)
- White Pepper
Mix together the ingredients for the sauce. Pour a tablespoons over the chicken and marinate for up to 30 minutes. In the mean time, spirals the zucchini, and if you want, hit them with some sea salt.
Heat oil in a wok or large skillet/fry pan over high heat. Salute the garlic for 30 seconds, it should be fragrant and flavoring the oil. Add chicken and cook until skin has turned white, but isn’t fully cooked through yet, about 1 minute. Add in the veggies, but not the zucchini, continue to cook for another minute.
Add the Zucchini and the rest of the sauce. Stir fry, tossing frequently to coat everything with the sauce. Cook until the zucchini is done to your likeness, about 1-2 minutes.
*Sesame oil isn’t exactly “Paleo”, but there really is no substitute. The best to use is a cold pressed raw sesame oil.