Our zucchini noodle chow mein recipe is a light and low carb alternative to regular Chinese chow mein noodles. Eat well.
The last two weeks have been so calm. All our deadlines and client campaigns were finished and delivered before Christmas, which always feels so great to click that last “send” button. We made time over our break to catch up to all things needed: sharing meals with old friends, spending time with family from afar, sleeping-in, and house cleaning. During the holiday time, we truly enjoy being able to just not have to think about anything other than cooking and gathering with friends. Indeed, cooking for family and friends is so different from cooking at the studio for work. We’re free to experiment with recipes, pour glasses of wine and just cook on-the-fly. Wine definitely makes the moment so much for enjoyable. We’re now feeling a little more pleasantly-plump, pants are fitting a little more snug and we’re not ready to get back on our regular meals without all the holiday decadence.
Watch a quick video making the Zucchini Noodle Chow Mein:
Now that we’re back in the full swing of shooting again, we’re enjoying our healthier and lighter meals that don’t put us in an afternoon food coma. For lunch, we tend to avoid the heavier starches because our bodies want to dive into a deep sleep if we indulge too much in rice, pasta or breads. That’s when we pull out our trusted vegetable spiralizer and make zucchini noodles.
Our last pad thai zucchini noodle recipe was such a hit with you all that we’re sharing our other lunch-favorite zucchini noodle recipe: zucchini noodle chow mein ! It’s another hit with our crew and as always, satisfies our bellies without filling us with yawns and tired eyes. This “Zoodle” chow mein recipe will be one of your go-to zucchini noodles recipes, guaranteed. It’s so versatile, you can eliminate the pork, add more of your favorite veggies and make a vegetarian version. In fact, we’re so hooked on zucchini right now, it’s been our “little” big project for 2015. We mentioned our Bountiful Recipe Quarterly with a photo on Facebook and it’s coming along quite nicely. If you’re loving zucchini, you definitely would sign up for our recipe updates here so you can be one of the first to find out about our “little” big zucchini project!
Happy New Year,
diane and todd
We used this awesome Paderno vegetable spiral slicer to make our zucchini noodle chow mein:we love this vegetable slicer, especially for making bigger batches of zucchini noodles
this spiral vegetable slicer, cuts up the zucchini super quick
Our OXO vegetable peeler was equally awesome at making the noodles, without the curly look.
Enjoy our popular Zucchini Noodle Pad Thai with Shrimp Recipe
Turkey marinara with zucchini noodles hits the spot. Here’s the recipe.
Check out some Favorites for Spiralizing & Entertaining:
Paderno Spiralizer –
The Classic! We’ve lost track of how many meals this one has made for us. Fantastic spiralizer.
KitchenAid Spiralizer Attachment –
Spiralize, peel, core, slice. All from the power of the KitchenAid stand mixer.
OXO Julienne Peeler –
For those who love it simple. This great julienne peeler has seen a lot of mileage in our kitchen.
Stoneware Radial Salad Plate – Hearth & Hand™ with Magnolia –
We love the handmade feel of these salad plates that Chip and Joanna Gaines created for their Target collaboration. Beautiful everyday dishware.
Izon Mirror 5pc Silverware Set Gold – Project 62™ –
The clean Modernist lines and subdued gold mirror finish on this flatware set.
Stoneware Mini Bowl – Hearth & Hand™ with Magnolia –
For those who love it simple. We love the size, crafted feel, and sturdiness of these bowls, also from the new collection Chip and Joanna Gaines created for their Target collaboration.
- 2 medium zucchini
- 2 tablespoons soy sauce (use Tamari for gluten free)
- 1 teaspoon vinegar
- 2 teaspoons oyster sauce
- 1/2 teaspoon sugar
- 1 tablespoon olive oil , grapeseed oil or any cooking oil
- 1/2 medium onion , diced
- 2-3 cloves garlic , minced
- 1/2 pound ground pork
- 1 small red bell pepper , thin sliced
- 1 large carrot , julienned
- kosher or sea salt , to taste
- fresh cracked black pepper to taste
- 1/4 cup chopped cilantro (optional)
- chili garlic sauce , sriracha or hot sauce (optional)
Make the sauce: In medium bowl combine soy sauce, vinegar, oyster sauce and sugar. Set aside.
Heat olive oil in a large skillet on medium high heat. Add onions and garlic, cook till soft.
Add pork and cook until brown, about 3-5 minutes. Add red bell pepper and carrot. Cook until vegetables are tender, about 2 minutes.
Add the zucchini noodles and the sauce. Stir everything in the pan until coated and continue cooking until zucchini noodles are tender, about 2-3 minutes.
Garnish with cilantro, serve with hot sauce.