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Low Carb Vegan Chow Mein Recipe

Lunch
Main Dishes
Sides
Vegan
Vegetarian
★★★★☆
4.9/5
(1489 reviews)
By Zylo Nutritionist Team
Low Carb Vegan Chow Mein
Zylo Recipes

Description

This flavorful chow mein captures the essence of classic takeout, boasting a harmonious blend of savory soy sauce, aromatic garlic, and zesty ginger, all mingling with crisp, stir-fried vegetables. In place of traditional wheat noodles, strands of spaghetti squash create a satisfying, lower-carbohydrate base. The recipe guides you through preparing the spaghetti squash, ensuring you have just the right amount for the dish.

The beauty of this dish lies in its versatility. Enjoy it as is, or customize it with your favorite vegetables and protein to create a heartier meal. For convenient meal prepping, simply divide the cooled chow mein into individual containers and store them in the refrigerator for up to five days.

Reheat in the microwave for a quick and easy meal. The ingredient list specifies the amount of cooked spaghetti squash needed, allowing for precise measurements. Selecting a large spaghetti squash ensures you'll have enough to satisfy your cravings.

If you're serving this chow mein as a side dish, consider enhancing it with toppings like sesame seeds, red pepper flakes, or seaweed flakes. To transform this side into a main course, incorporate heartier ingredients such as grilled avocado slices or tofu prepared to your liking. Each bite offers a delightful combination of textures and tastes, making this chow mein a truly satisfying and adaptable dish.

The vibrant colors of the vegetables against the pale strands of spaghetti squash create an appealing visual presentation. Whether enjoyed as a light lunch, a flavorful side, or a satisfying dinner, this chow mein is sure to become a favorite.

Preparation Time

Prep Time
25 min
Cook Time
55 min
Total Time
1 h 20 min

Nutrition Information

Per 1 serving serving
C
Calories
500 Kcal
C
Carbs
30 g
Fi
Fiber
15 g
Sugar
8 g
P
Protein
20 g
C
Fats
40 g
Saturated Fats 5 g
Unsaturated Fats 30 g
Cholestrol 0 mg
Sodium 800 mg
Potassium 600 mg
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Ingredients

    1.
    Spaghetti Squash Cooked With Salt
    Spaghetti Squash Cooked With Salt
    12 oz
    2.
    Olive Or Extra Virgin Olive Oil
    Olive Or Extra Virgin Olive Oil
    1 tbsp
    3.
    Salt
    Salt
    0.5 tsp
    4.
    Black pepper
    Black pepper
    0.25 tsp
    5.
    Bok choy
    Bok choy
    2.5 oz
    6.
    Red pepper
    Red pepper
    2 oz
    7.
    Scallions
    Scallions
    0.75 oz
    8.
    Avocado oil
    Avocado oil
    0.5 tbsp
    9.
    Garlic
    Garlic
    2 tsp, chopped
    10.
    Ginger
    Ginger
    1 tsp
    11.
    Sauce Soy
    Sauce Soy
    1 tbsp

Instructions

    1.
    Turn on your oven to preheat to 400 degrees and spray a clean sheet tray with pan spray. Prepare a large spaghetti squash by removing the stem and slicing it in half lengthwise. Use a spoon to scrape out the seeds and loose fibers from the centers of the squash halves. With the squash open-faced, drizzle the olive oil all over the visible flesh. Season the same areas with salt and pepper.
    2.
    Flip the squash halves over onto the sheet tray, so the hard exteriors are facing up. Roast the squash in your oven for 45-60 minutes, or until the flesh is soft enough the pull it apart into spaghetti with a fork. Check the spaghetti strands for al dente tenderness - you don want them to be too firm or too soft to enjoy. When all the squash is pulled into spaghetti, transfer it to a large mixing bowl, discarding the squash exterior. The spaghetti squash weight listed in the ingredients is the amount of cooked spaghetti squash you ll be using in the recipe.
    3.
    Set the appropriate amount of spaghetti squash aside to cool in the large mixing bowl. Meanwhile, prepare the bok choy, red bell pepper, and green onion by slicing them all into thin strips. Think of how the sliced vegetables in the noodles you receive from Chinese takeout look as you slice your own. The closer to a thin Julienne cut you can make, the better your dish will turn out.
    4.
    Heat the avocado oil in a wok over very high heat. If you don own a wok, a non-stick skillet will do. When the avocado oil is hot enough for frying, add the sliced vegetables to the wok. Gently toss the vegetables in the oil until they start browning. Stir minced garlic, minced ginger, and soy sauce into the vegetables. As the soy sauce steams, toss the vegetables until they fry to a very soft texture with a variety of dark golden brown colors throughout.
    5.
    When the vegetables are done, pour them with any excess oil from the wok into your large mixing bowl of spaghetti squash. Gently fold the hot ingredients together until you have an even chow mein mixture. A pair of tongs will be best for folding the ingredients together. Serve approximately 4.5 ounces of hot chow mein per person with any Keto toppings of your choosing.