The Clean Plate's Zoodle Chow Mein

Gwyneth Paltrow’s newest cookbook “The Clean Plate” has quickly become my absolute favorite cookbook. Why? It doesn’t contain any of the common allergens like gluten, dairy, soy, red meat, processed sugar, caffeine, or alcohol. Since I avoid dairy, gluten, soy, and processed sugar (80% of the time), it is a great resource for me for delicious nutrition packed meals!

This Zoodle Chow Mein Recipe is a great recipe for both me and my husband, who eats paleo most of the year! The original recipe includes chicken, but I have also made it without chicken because I don’t always love meat. I have included the adjustment to make the original with no meat below as well!

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I love that this recipe includes shiitake mushrooms. There are quite a few mushrooms that are very medicinal, but can be hard to find. Shiitake mushrooms are medicinal and fairly easy to find, and delicious to boot! They support immune function, destroy cancer cells, support cardiovascular health, boost brain function, and promote skin health to name a few of the benefits!

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It’s so funny, I never liked pasta really. That was until I found out that I had a gluten sensitivity, of course! Thank goodness there are so many GF pasta options, but the most nutritionally beneficial of those is zoodles. It is literally just zucchini. I’m not going to lie, my spiralizer and I couldn’t agree so while I wait to purchase another one, I buy zoodles pre-spiraled which also makes this dinner SUPER quick and easy!

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Without further ado… Zoodle Chow Mein (w/ Chicken & vegan)!

Ingredients:

  • 1 boneless, skinless chicken breast

  • Himalayan Salt

  • 4 Tbsp Olive Oil (2 Tbsp for vegan)

  • 1/2 large yellow onion, thinly sliced

  • 1 garlic clove, grated

  • 1/2 teaspoon grated fresh ginger

  • 1 large or 2 small zucchini, spiralized

  • 1 tsp toasted sesame oil

  • 2 Tbsp coconut aminos

Directions w/ Chicken:

  • Cut the chicken breast into 1/2-inch-thick slices, then cut the slices into 2-inch pieces. Season w/ salt.

  • In a large nonstick pan, heat 2 Tbsp of olive oil over medium-high heat. Add the sliced onion and cook, stirring until soft and beginning to brown. Add the mushrooms and cook, stirring often so the mushrooms don’t stick, for about 1 minute.

  • Push the onion/mushroom mixture to the side of the pain and add the remaining 2 Tbsp of Olive Oil and the chicken to the empty side of the pan. Cook until the chicken is starting to brown on the first side, then flip and cook for another minute or two, until almost cooked all the way through.

  • Stir the onion/mushroom mix in with the chicken, add the garlic and ginger, and saute for 30 seconds. If the pan looks dry, add a little bit of water.

  • Add the zoodles, sesame oil, and coconut aminos and season everything with a pinch of salt. Toss to combine.

Vegan Directions:

  • In a large nonstick pan, heat 2 Tbsp of olive oil over medium-high heat. Add the sliced onion and cook, stirring until soft and beginning to brown. Add the mushrooms and cook, stirring often so the mushrooms don’t stick for about 3 minutes.

  • Add water if the pan looks dry and add the garlic and ginger. Saute for 30 seconds.

  • Add the zoodles, sesame oil, and coconut aminos and season everything with a pinch of salt. Toss to combine.

Enjoy! Let me know what you think in the comments!

-SS-S