Zucchini Noodle Lo Mein with Chicken for Two

This lighter take on lo mein swaps traditional noodles for zoodles—zucchini spirals—resulting in a flavorful, lower-calorie meal that comes together in about 20–30 minutes. Each bowl combines tender chicken, crisp vegetables and a savory sauce. For a vegetarian version, firm tofu works well in place of chicken. The method keeps the sauce intentionally a bit thick so that when the zucchini releases its natural juices during the final brief cooking, the sauce thins to a perfect consistency.

To make zoodles you can use a spiralizer or a mandolin with a julienne blade. A handheld spiralizer is often the easiest and safest option; if using a long-blade spiralizer, trim the strands to manageable lengths with kitchen scissors so they’re easier to eat. Cut the zucchini into long, spaghetti-like strips and keep them ready to add to the wok for a very short cook time.

Chicken Zoodle “Lo Mein” For Two

Ingredients

For the sauce

• 1/2 cup reduced-sodium chicken broth
• 1 tbsp reduced-sodium soy sauce (use tamari for gluten-free)
• 1 tbsp oyster sauce
• 1/2 tbsp rice wine
• 1 tbsp cornstarch

For the zoodles and stir-fry

• 2 medium zucchini, ends trimmed (spiralized into noodles)
• 8 oz skinless, boneless chicken breast, cut into thin short strips
• Kosher salt, to taste
• 2 tsp grapeseed or canola 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 diagonal pieces
• 1/2 tbsp grated fresh ginger
• 2 garlic cloves, chopped
• Check labels for gluten-free status if needed

Instructions

1. Make the sauce: In a medium bowl, whisk together the chicken broth, soy sauce, oyster sauce, rice wine and 2 tablespoons of water. Whisk in the cornstarch until smooth and set aside.
2. Spiralize the zucchini into long spaghetti-like strands using a spiralizer or mandolin. If the strands are long, trim them to about 8-inch lengths for easier eating.
3. Season the chicken strips with a pinch of kosher salt.
4. Heat a large nonstick wok or skillet over high heat. When very hot, add 1 tsp oil and the chicken. Cook until browned on both sides and opaque throughout, about 2–3 minutes. Remove the chicken and set aside.
5. Add the remaining oil to the wok, then stir in the bok choy, mushrooms, carrots, scallions, ginger and garlic. Cook, stirring, until the vegetables are crisp-tender, about 2–3 minutes. Transfer vegetables to the plate with the chicken.
6. Pour the prepared sauce into the hot wok and cook, stirring, until it thickens and begins to bubble, about 1 to 1½ minutes.
7. Add the zucchini noodles to the sauce and toss to coat. Cook very briefly—about 2 minutes—until the zucchini is just tender. Zucchini releases water as it cooks; the sauce will thin slightly and reach the right consistency.
8. Return the chicken and vegetables to the wok, toss to combine, then divide between two bowls and serve immediately.

Cooking Tips & Variations

• Do not overcook the zoodles. They should be tender but still hold some texture—about 2 minutes in the hot sauce is ideal.
• If you prefer a meatless meal, pan-fried firm tofu or tempeh are excellent substitutes for chicken; press and cube the tofu and sear until golden before adding to the vegetables.
• To reduce sodium further, use low-sodium broth and taste the sauce before adding extra soy sauce.
• Serve immediately for best texture. Zucchini noodles can release extra moisture as they sit, so they’re best eaten right away.
• Leftovers keep for 1–2 days in the refrigerator but the zoodles may become softer; reheat gently to avoid turning them mushy.

Nutrition

Per serving (1 of 2): Calories 297 • Carbohydrates 28 g • Protein 30 g • Fat 8 g • Fiber 5 g • Cholesterol 83 mg • Sodium 687 mg • Sugar 10 g

If you tried this recipe, consider noting any adjustments you made—such as swapping proteins or adding additional vegetables—to help others adapt the dish to their tastes.