My mother-in-law gave me a veggie spiralizer for my birthday in June and up until now, it’s been sitting it the cabinet unused. Why? I knew spiralized veggies in place of spaghetti would be a hard sell at our dinner table. My husband grew up in a very Italian family and the man likes his pasta. To be honest, I wasn’t so sure about zucchini instead of spaghetti in a big, Italian meal either. But in a stir fry? That was something I could get on board with.
I’m not a complete zoodle convert. You’re not going to mistake them for noodles in this dish but they’re good in their own right. I thought this was a great, lighter meal – and my husband downed several bites before asking me where the noodles were, always a good sign! It’s probably a gateway dish for us – after this, I’ll definitely be trying more zoodle meals.
Chicken Zoodle Lo Mein
(slightly adapted from Skinnytaste)
1/2 cup chicken broth
1 Tbsp. soy sauce
1 Tbsp. oyster sauce
1/2 Tbsp. rice wine
1 Tbsp. cornstarch
2 medium zucchini, ends trimmed
1 large boneless chicken breast, cut into thin, short strips
Salt, to taste
2 tsp. canola oil, divided
3/4 cup sliced bok choy
1/2 cup shredded carrots
3 scallions, sliced into 1-inch pieces on the diagonal
1/2 Tbsp. grated fresh ginger
2 garlic cloves, chopped
In a small bowl, whisk together the broth, soy sauce, oyster sauce, rice wine and cornstarch until smooth. Set aside.
Spiralize the zucchini and cut into spaghetti-length strips.
Heat a skillet or wok on high heat. Add 1 tsp. oil. Season chicken with salt, add to the wok and stir-fry until browned and cooked through, about 3 minutes. Remove from wok and set aside.
Add remaining oil to the wok, followed by the bok choy, carrots, scallions, ginger and garlic Cook for another 3 minutes. Remove from wok and set aside with the chicken.
Pour the sauce mixture into the wok and cook for about a minute, until bubbling. Add the zucchini and cook until tender, about 2 minutes. Return the chicken and vegetables to the wok and toss to combine. Serve immediately.