I have those nights where I just CRAVE classic comfort food….and yes I’m talking about take-out. Sometimes even I don’t feel like cooking. That’s saying something because I obviously love to cook. Unfortunately where I live, there is definitely not a decent take-out restaurant. I love everything about Chinese food you guys. From the noodles, to the sweet and sour sauces, to the veggies that we soak in that unhealthy white (or shrimp) sauce. It’s all delish. But let’s be real, super unhealthy unless you are getting it from an organic or all-natural restaurant. That’s why I am so excited to share my twist on a classic Chow Mein recipe with you guys that is so much healthier than the original, full of veggies, and tastes AMAZING!
There is something about enjoying your Chinese food with chopsticks, comfy sweatpants, and Netflix on that just feels good and relaxing. Add a cute little takeout box and you really want to go all out and have the mood on point. Unfortunately I always feel a little guilty after I eat some really heavy takeout. I could seriously eat this healthier Chow Mein version once a week. Not only is it super simple to make, but the flavor is so great and light! My entire family was skeptical about it at first (mostly because they panic at anything with veggies in it) but they were incredibly surprised. I love that feeling when people think your food is going to be gross and “not their thing” but it turns out to be one of their favorite recipes. SCORE 🙂
One of the reasons I think they love this recipe so much is because it tastes very similar to these Cashew Chicken Lettuce Wraps I make. I haven’t posted an updated recipe yet but I hope to soon! Myself and my family are addicted to these. The sauce is light, a little bit sweet, and a little tangy; I love that combo of flavor.
I adapted this recipe from The Wanderlust Kitchen . The recipe was originally meant to be a veggie dish, but I always like to add a little protein to my meals, especially if I’m eating it for dinner. My boyfriend always requests that there is a meat involved in the meal somehow which I TOTALLY agree on if possible. It just seems to balance the meal out for me and usually keeps me full longer. I do love the fact that this recipe contains a ton of veggies too. We can always use more veggies in our diet (or at least I definitely can) and plus it makes for a super pretty dish!
Here are some of the products I used to make this dish extra-yummy!
I also recommend using a really well made Wok for this recipe. It makes such a huge difference! This brand is amazing and their quality is top-notch.
- 1 (8.8 oz) pack of Soba/Chow Mein noodles (I used Wheat and Buckwheat Eden Pasta)
- ¼ C.+1 tsp. Bragg's Liquid Aminos (or other soy sauce)
- 2 cloves garlic, minced
- 2 tsp. Trubia brown sugar
- ½ C. water
- 1 tsp. rice vinegar
- 1 tsp. organic/natural Sriracha
- 2 tsp. sesame oil
- 4 oz. organic brown mushrooms, sliced
- 2 C. organic broccoli florets
- 2 large organic carrots, cut into matchsticks
- 2 C. shredded organic green or purple cabbage
- 4 organic green onions, sliced
- 1 T. sesame seeds for garnish (optional)
- 2 large chicken breasts
- 2 T. organic coconut oil
- salt and pepper (to taste)
- Stevia (to taste)
- Cook the noodles as directed on package. Set aside and rinse with water every 5-8 minutes or so, so that they don't become starchy.
- In a non-stick pan, heat your coconut oil over medium-high heat. Season chicken breasts generously with salt and pepper and then cut into small, cubed pieces. Cook thoroughly until chicken is done all the way through. Remove pan from heat.
- In a medium bowl, whisk together the Bragg's (or soy sauce), garlic, Truvia brown sugar, water, rice vinegar, and sriracha. (At this point you can taste the sauce and see if it needs to be a little sweeter. I added just a sprinkle of Stevia, but that's totally up to you).
- Heat the sesame oil in a wok or skillet over medium-high heat. Add the mushrooms in a single layer and saute for 90 seconds per side, until browned. Remove from skillet and set aside.
- Add the broccoli and carrots to the pan along with ¼ cup of water. Cover the pan, turn the heat down to medium, and let the vegetables steam for about 2 minutes. Add the cabbage and green onions and stir-fry for 1 minute. Return the mushrooms to the pan along with the prepared noodles and chicken. Toss well.
- Pour the whisked sauce into the pan and toss the noodles to coat. Let the sauce come to a boil before turning the heat off. Serve hot, garnished with sesame seeds (if desired). Enjoy!
If you get a chance to try this delicious recipe, make sure you tag me on Instagram @adancersplate or #embraceyourplate so that I can see your delicious creations!