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Chicken "Zoodle" Lo Mein

Makes 2 servings

Macros: 254 cal, fat 8g, carbs 21g, protein 27g, fibre 4g


For the sauce:

1/2 cup reduced sodium chicken broth

1 tbsp reduced sodium soy sauce

1 tbsp oyster sauce*

1/2 tbsp rice wine

1 tbsp cornstarch

For the zoodles:

2 medium zucchini, ends trimmed

8 oz skinless, boneless chicken breast, cut into thin short strips

sea salt, to taste

2 tsp olive oil, divided

3/4 cup sliced bok choy

1/2 cup sliced mushrooms such as shiitake

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


For the sauce – in a medium bowl, combine the chicken broth, soy sauce, oyster sauce, rice wine and 2 tablespoons of water. Whisk in the cornstarch until smooth.

Using a spiralizer fitted with a shredder blade, or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 8 inches long so they’re easier to eat. Season chicken with salt. Heat a large nonstick wok over high heat. When very hot, add 1 tsp of the oil and the chicken. Cook until browned on both sides and opaque throughout, 2 to 3 minutes. Set aside. Add the remaining oil, bokchoy, mushroom, carrots, scallions, ginger and garlic. Cook until crisp tender, 2 to 3 minutes. Set aside with the chicken.

Pour the sauce mixture into the wok and cook, stirring, until thickened and bubbling, 1 to 1-1/2 minutes. Add the zucchini noodles to the sauce, mixing so the zucchini is covered in sauce, and cook until the zucchini is tender, 2 minutes.

Add the chicken and vegetables to combine, then divide between two serving bowls.

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