Healthy Chicken Chow Mein Recipe
Wow, it’s been a long time since I’ve posted on my favvveeee noodles ever. Miracle Noodles! I was inspired to make some healthy Chinese food for lunch today, so this recipe is fresh & piping hot from my wok. Enjoy!
INGREDIENTS (whole recipe = 1 serving):
– 1 pack of Fettucine or Angel Hair Zero Calorie Miracle Noodles
– 1 egg or 3 egg whites – I use liquid egg whites, so stop getting on me for wasting yolk!! 😛
– About 7-8 baby carrots, sliced longways
– A small handful of green beans
– Sliced onions & chopped garlic (I forgot these)
– 1 chicken breast, boiled, then chopped
– 1 TBS oyster sauce
– 1 tsp of soy sauce
– pinch of salt & pinch of pepper
– little bit of sesame oil or olive oil to stir-fry
Make sure to rinse your noodles thoroughly. Then pat them dry between 2 paper towels.
You can get Oyster Sauce at your local Asian food mart. But I know they sell it in the international section of Wal-Mart and major grocery stores now! It’s about $2-$3.
Make sure your pan is hot with the thin coating of oil before you toss the goodies in! This way you’ll hear the simmering sounds. My fave. And you get some nice color to the chicken. I add in my sauce after I throw everything in. (Oh yeah, but make your eggs separately first.) You can add salt and pepper til you get the desired taste. But that’s it!
And yes, the noodles are really calorie free. They taste kind of chewy and take on the flavor of whatever you throw on them. So my noodles embraced the oyster and soy sauces. It was so good. Enjoy and yes there is such a thing as healthy Chinese food! I’ll probably be doing more Asian inspired dishes with Lunar New Year coming up around the corner!
I just got an email saying that if you use code “2012” you’ll get 12% off your order. Umm, buy now!!?? Go here. Expires Sunday Jan 8th.
NUTRITION FACTS (with egg whites):
Over 60g of protein! And under 350 cals! NICE!!!!!
23 thoughts on “Healthy Chicken Chow Mein Recipe”
There are Array23 comments posted by our users.
hi would it be healthier and have less calories if i use Zucchini instead of noddles?
This thing makes me so full so fast, i usually have to split it in half and eat half for lunch and half for dinner. For those of you concerned about sodium, honestly should it even matter ? The noodles itself is literally zero calories. I hardly ever eat food with too much salt, but OBVIOUSLY the title is Chow mein. I’m asian, and chow mein isn’t supposed to be full of liquid anyways. The flavors are supposed to stick to the noodle. Like dry, but slightly moist. Plus salty foods make you retain water, but I drink more than 3liters everyday. Now I’m not all too knowledgable about salt in comparison to water, but from my body experience, I eat A lot of low calorie food and drink a ton of water and exercise and. Lose weight very easily with those three combined.
Oh, also not to mention, I’m not saying I under eat, I’m hardly ever hungry anyways, but yeah that’s just for future reference to my last comment
This sounds Great!!! Casey could you tell me where I could find the Miracle Noodles in most of these recipes? I’ve looked everywhere I can really think of in my area. We don’t have a green market though. If not does anyone know an ok substitute?
I just purchased a 6 pack on Amazon for $14! I hope that helps because I was at a lost and they are crazy expensive directly through the site.
Sorry but where are the instructions?? all I have is the ingredients, a few pic. & comments! Oh well….I’ll make it up :)))
I tried this recipe and it was DELICIOUS!! Couldn’t find the right kind of noodles, but substituted for another kind of gluten-free Fettucini noodle. The sauce wasn’t too saucey, and next time I’ll try coconut oil as most of you have recommended for a healthier, nuttier taste!!
We can’t get those noodles in Finland 🙁 only through a website but it’s very expensive that way. Is it that bad to use normal noodles or do I just leave ’em out?
I don’t really eat eggs is there a substitute source of protein I could use!?:-)
Tofu or a bit more chicken.
hey casey i love your recipes and think they are completely amazing i reckon in the future you should compilate your recipes and make a recipe book <3 i know id buy it
me too!!
…thats a shit load of sodium….O.o
Also really concerned about this. A lot of it comes from oyster sauce, which is really high in sodium. If you can go without it, I’m sure that’ll cut down a lot of sodium. May result in it being bland, however.
I made this for dinner and LOVED it
Why do you boil your chicken? You can bake, grill or broil it and get much better flavor 🙂
Not sure, seemed easier?
I made this tonight and it was AWESOME. I subbed the miracle noodle for wheat angel hair and it turned out great. My hubby loved it. I love Asian cuisine so i hope u add more recipes! Thanks.
Ps: Im a horrible cook and this was so easy to make! 🙂
This sounds delicious! I love Asian food, so I’m definitely going to try this =)
If you’re going to use oil to stir-fry, I recommend coconut or safflower oil. Coconut oil has been proven to be a pretty fantastic addiction to a person’s diet, in general, and it adds a little yummy nuttiness to the dishes that it is used in. Also, personally, I find that sesame oil can burn really easily and have a bitter aftertaste to it if I use it as the base oil in a stir-fry. If your pan is as hot as it should be, you really don’t need much oil and then you can just drizzle the smallest bit of sesame oil into the dish when you add the sauce. Like oyster sauce, it has a strong (but fantastic!) flavor and a little can go a long way.
This sounds fantastic, and I can’t wait to try it! I’ve seen shiratake noodles before, but I’ve never had the inclination to try them. You make them look so good that I’m going to add it to my grocery list and give them a try this week!
Side note: Coconut oil is fantastic for making rice pilaf – just add a small bit to a hot pan, add some diced onion and minced garlic, add the rice and stir until it’s a nice toasty brown (brown basmati is especially delicious), add your liquid (and salt, if you like), cover, and simmer for however long the package says. Toasting rice gives it a nutty flavor, keeps it from being so sticky – like regular rice, and actually helps keep it from overcooking and taking on a paste-like consistency.
Thanks for the tips!