Low Carb Chicken Chow Mein

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    40 min

Low Carb Chicken Chow Mein

35 ratings

Noodles are one of my favorite meals, but are not allowed on the keto diet! Zoodles are a great substitute! They hold a great al dente texture and are great in a stir fry! This dish is full of delicious authentic Chinese flavor thanks to ginger, garlic and rice wine. The trick with the zoodles is to cut them, salt them and press them to release extra water so they fry up nicely.

  • Net Carbs

    6.8 g

  • Fiber

    2.7 g

  • Total Carbs

    9.5 g

  • Protein

    38.2 g

  • Fats

    8.5 g

272 cals

Low Carb Chicken Chow Mein

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Zucchini


    3 pound

  • Kosher Salt

    Kosher Salt

    ¾ teaspoon

  • Garlic Raw

    Garlic Raw

    1 tablespoon

  • Ginger


    2 tablespoon

  • Red Bell Pepper

    Red Bell Pepper

    ½ medium

  • Green Bell Pepper

    Green Bell Pepper

    ½ medium

  • Chicken Breast

    Chicken Breast

    1-½ pound

  • Soy Sauce

    Soy Sauce

    1 tablespoon

  • Dark Soy Sauce by Pearl River Bridge

    1 tbsp

  • Sesame Oil

    Sesame Oil

    ¼ teaspoon

  • Rice Cooking Wine by Michiu

    1 tablespoon

  • Avocado Oil

    Avocado Oil

    1-½ tbsp

Recipe Steps

steps 7

40 min

  • Step 1

    Using a spiralizer, cut zucchini into fine noodles. Place unto a baking sheet that has been lined with paper towels.
    Step 1
  • Step 2

    Sprinkle with kosher salt and massage into the noodles. Place another layer of paper towels on top and another sheet tray. Use a pan to weigh the baking sheet down for 15 minutes.
    Step 2
  • Step 3

    In the meantime, mince the garlic and garlic, then julienne the bell peppers. Slice the chicken into thin strips. Combine the soy sauces, sesame seed oil and rice wine together.
    Step 3
  • Step 4

    Over high heat, heat a pan until hot. Add in 2 teaspoons of the oil. Add half of the ginger and garlic. Saute for 30 seconds. Then add in the chicken. Cook the chicken completely, letting it get nice and brown before stirring it, about 4 minutes. Then stir it and cook another 2 minutes or so until completely cooked. Transfer to a clean plate.
    Step 4
  • Step 5

    Next add in the rest of the oil, the rest of the ginger and garlic mixture. Saute for 30 seconds then add the bell peppers.
    Step 5
  • Step 6

    Cook for 1-2 minutes then add in the zoodles.
    Step 6
  • Step 7

    Cook them briefly, then add the chicken back. Pour the soy sauce mixture over the chicken and zoodles. Stir to combine and cook until the noodles are still slightly crispy, but cooked.
    Step 7

Comments 30

  • Debbiew

    Debbiew 6 months ago

    I have made this recipe many times in the past, it is delicious. I was surprised to find it a little difficult to locate in recipe files. I'm not sure I would have found it if I didn't have in my personal favourites.

    • RemarkableArugula228930

      RemarkableArugula228930 a year ago

      how many portions does this make?

      • StupendousAvocado421883

        StupendousAvocado421883 3 years ago

        This recipe seems awesome! I’m gluten free though so do you have a suggestion for a potential soy sauce substitute?

        • Nomes

          Nomes 10 months ago

          Fish sauce Coconut aminos

        • SuperAvocado432013

          SuperAvocado432013 3 years ago

          Tamari soy sauce is gluten free

      • Sam

        Sam 3 years ago

        I could not find dark soy sauce, so I just doubled up the normal soy sauce. I also pressed the zucchini noodles for 30 minutes, changing the paper towel every 10 minutes or so and I think that helped. It satisfied my Chow Mein craving!

        • lsaeteurn2009

          lsaeteurn2009 3 years ago

          Generally molasses is a substitute for dark soy sauce. However, molasses is pure sugar so I think a little bit of soy sauce mixed with Swerve brown sugar will work out.

      • Anonymous

        Anonymous 4 years ago

        This actually really surprised - very flavorful. I used frozen zoodles though and found that i was off on the amount a bit. Also added some Sambal Oelek

        • Anonymous

          Anonymous 4 years ago

          What’s the difference between soy sauce and dark soy sauce? Also can we substitute Avacado oil for olive oil?

          • Lady di

            Lady di 4 years ago

            Delicious!! I added a couple of mushrooms.

            • Kbaines

              Kbaines 4 years ago

              So easy to make and delicious !!

              • Anonymous

                Anonymous 4 years ago

                Recipe looks great and looking forward to trying it. Would love to know a quick break down of each of the items for carbs, protein, fat and calories so if we do have want to substitute something it’s easier to figure out.

                • Sambo

                  Sambo 5 years ago

                  Hi. I'm new to.this, and having a hard time breaking down recipes to one serving. I'm not even sure how to measure a 6th on a teaspoon or a 12th of a pepper. Can you clarify and maybe break it down? Thank you

                  • Klchawkins

                    Klchawkins 5 years ago

                    I would divide the recipe on half and make it. Then portion it out and freeze the portions so you have some later.

                • Crystal

                  Crystal 5 years ago

                  This was really good and easy to make.

                  • Jbrookes114

                    Jbrookes114 5 years ago

                    Comes out very soggy still. Better probably to cook up the zoodlea and drain them and then maybe cook them again with the rest of it

                    • aly7son

                      aly7son 2 years ago

                      In the past when I've used zoodles, I didn't cook them. I would simply pour the hot entre over the uncooked zoodles. They get warm, but keep their texture. But, they do let off lots of liquid as they heat. I think I will try this salting and drying method, but still not cook them.

                  • Anonymous

                    Anonymous 5 years ago

                    Hi. I want cook this receipe with EatWater noodles. Is this ok? What are the macros with those noodles, please

                    • Anniegetyourgun21

                      Anniegetyourgun21 3 years ago

                      I was going to suggest adding Eat water noodles or Bare noodles, I use alot of these, when I cook, virtually no cals or carbs. Holland & Barrett do a no cal or carb rice too or you can order from Amazon or Ebay.

                  • Rissa

                    Rissa 5 years ago

                    Just yum!

                    • SheaE

                      SheaE 5 years ago

                      Yum. I loved it, my husband loved it. We’re putting it in our dinner rotation. This is the third recipe I made off this site. They have been easy to make, and we have enjoyed them all.

                      • melynie7eff

                        melynie7eff 5 years ago

                        Made this and it was amazing!!!!

                        • recipewriter

                          recipewriter 5 years ago

                          So happy to hear that!

                      • Anonymous

                        Anonymous 5 years ago

                        This was so good. This was my first experience with Zucchini noodles. My whole family Loved it!

                        • recipewriter

                          recipewriter 5 years ago

                          I'm so glad to hear that!

                      • Ashley6f

                        Ashley6f 5 years ago

                        OMG Chow mien is my favourite dish gutted I have to give it up but now cannot wait to cook this hope I get it right

                        • recipewriter

                          recipewriter 5 years ago

                          I hope it turned out for you!

                      • Em

                        Em 6 years ago

                        Is the serving size correct. I made it for 4 servings. When finished cooking i dished up 4 serving size of 116g. There was alot left in pan. ?????

                        • recipewriter

                          recipewriter 5 years ago

                          That is very possible. Just divide up the whole dish into 4 portions. Some of the difference could be how much water was driven off during the cooking process!

                      • Danni2323

                        Danni2323 6 years ago

                        Very good! My daughter is picky and she loved it.