Egg Roll Lo Mein

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Can I just brag a little about this dish? It’s SO stinking good!! Not to mention, I conquered the biggest challenge to date: My boyfriend said that zucchini noodles are better than the regular noodles 😀 While this might seem minimal to you all, it has been a challenge trying to get him to like zoodles, and I FINALLY got the right sauce on them for him to like them! Not to mention, my dad who ate regular noodles and went back for seconds (and thirds) of the zucchini noodles, because he loved them too!!!

Chinese food is one of my favorites, and I try to not eat too much soy, it’s pretty disappointing not being able to eat it like I used to, now, I will make the exception and eat it every once in awhile because it is one of my true loves… but, this dish makes life a little easier knowing I’m getting good, quality ingredients, without all the additives.

Plus, it was delicious and SO filling! Let’s get to the part you all want, the recipe!


Egg Roll Lo Mein

Sauce

1/3 C coconut aminos*

1 Tbsp. minced ginger

1 Tbsp. minced garlic

1/2 Tbsp. fish sauce

1/2 Tbsp. honey

1 Tbsp. sesame oil

1/4 Tsp. red pepper flakes

Salt and Pepper to taste

Ingredients

3 cubed chicken breasts, cubed

1 Tbsp. sesame oil

1 small onion, sliced thinly

3 celery stalks, sliced into thin half moons

3 carrots, julienned

2 C cabbage, spiralized or cut thin

3 Zucchinis, spiralized***

Directions:

  1. Cube the chicken breasts and place in a gallon sized plastic bag
  2. Combine ingredients of the sauce, add half to the chicken and place in the fridge for 30min. Reserve the other half of the sauce for later.
  3. Cut up all other veggies, other than zucchini, and place in a bowl.
  4. Add chicken to a large pot, sauté until cooked through, then set aside.
  5. Add sesame oil to the pan, add veggies (except zucchini) and reserved sauce, cook until softened. **
  6. Add zucchini, and cook till they are al dente
  7. Add chicken and stir to combine.

*Coconut aminos are a form of soy-free and gluten-free soy sauce. The sodium content in it is very low, so when making a Chinese dish, don’t be afraid to add a little salt, otherwise it’s going to be on the sweeter side.

** I added a couple more splashes of coconut aminos and salt, to the veggies to give them a little more liquid to cook down.


 

What I love about this recipe is that it’s very customizable. You can add whatever veggies you enjoy and change it up! Also, if you have people in your life that don’t enjoy zucchini noodles, or refuse to try them, you can separate the chicken and veggies and cook some noodles on the side and toss the chicken and veggies with the noodles to create the same idea but with actual noodles! But, if you want your loved ones to try zucchini noodles, I usually toss a bit with the regular noodles to make them try it 😉

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