Low Fat Lo Mein Recipes

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EASY HEALTHY CHICKEN LO MEIN RECIPE



Easy Healthy Chicken Lo Mein Recipe image

The best healthy chicken lo mein recipe (237 calories)! It's easy, quick, and so good you won't need to order takeout!

Provided by Andie Mitchell

Categories     Main Course

Time 20m

Number Of Ingredients 12

3 tablespoons soy sauce
1 tablespoons barbecue sauce
2 teaspoons toasted sesame oil
1 garlic clove (minced (about 1 tablespoon))
1 teaspoon packed brown sugar
1 teaspoon cornstarch (optional, but it does aid in thickening the sauce)
2 8- ounce packages House Foods Shirataki spaghetti noodles (or 2 large zucchini, spiralized)
3 teaspoons vegetable oil
1 pound chicken breast (cut into thin strips)
3 stalks celery (very thinly sliced on the diagonal)
1 medium red bell pepper (very thinly sliced)
5 scallions (sliced on the diagonal)

Steps:

  • Make the sauce: In a small bowl, whisk the soy sauce, barbecue sauce, sesame oil, clove of garlic, brown sugar, and corn starch. Set aside.
  • Rinse and drain the Shirataki noodles well. Press them dry with a paper towel to get as much moisture out as possible. This will help to ensure the sauce sticks to them and doesn't slip off.
  • In a large nonstick skillet, heat 2 teaspoons of the vegetable oil over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 6 minutes. Transfer to a clean plate and wipe out the pan with paper towels.
  • Return the pan to medium-high heat (turning it down if it begins to smoke) and add the remaining teaspoon of oil. Add the celery, bell pepper, and scallions, and cook, stirring frequently, until tender-crisp, about 3 minutes. Return the cooked chicken to the pan. Add the Shirataki noodles and the soy sauce mixture, tossing to coat all ingredients well, and let the pan cook until the sauce has thickened, about 2 minutes.

Nutrition Facts : Calories 237 kcal, Protein 27 g, Fat 9 g, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

LOW FAT LO MEIN



Low Fat Lo Mein image

from "Fat Free Vegan Kitchen" - http://blog.fatfreevegan.com/2010/05/baked-spring-rolls-and-low-fat-lo-mein.html

Provided by ellie3763

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

6 ounces napa cabbage, cored and shredded
1 carrot, cut into matchsticks
1/2 teaspoon sambal oelek (or other chili paste, to taste)
3 ounces extra firm tofu
1/2 teaspoon soy sauce or 1/2 teaspoon tamari
1 teaspoon water
1/2 teaspoon seasoned rice vinegar
1/8 teaspoon sesame oil
8 ounces whole wheat pasta such as fettuccine
2 teaspoons minced gingerroot
1 teaspoon minced garlic
1/4 red bell pepper, thinly sliced
6 cremini mushrooms, sliced
1 tablespoon soy sauce (or to taste) or 1 tablespoon tamari (or to taste)
1/2 teaspoon sesame oil (or to taste)

Steps:

  • Combine the cabbage, carrots, and chili paste.
  • Cut the tofu into 1/4-inch thick slices. Lay them out on a double-layer of paper towels. Top with another double layer of towels and gently press down on each slice with your hands to remove as much moisture as possible. Remove from paper towels and cut into tiny, 1/4-inch cubes. Place into a medium-sized bowl. In another bowl, combine the soy sauce, water, rice vinegar, and sesame oil. Pour over the tofu, stirring gently (I used my hands) to distribute the sauce without breaking up the tofu.
  • Cook the pasta according to package directions. Drain.
  • Heat a non-stick wok. Give it a quick spray with olive oil if you like. Add the tofu and cook, turning periodically, until lightly browned on all sides. Remove from skillet.
  • Add the ginger, garlic, bell pepper, and mushrooms to the hot skillet along with a tablespoon or two of water. Cook, stirring constantly and adding water as needed to prevent sticking, until mushrooms soften, about 1-2 minutes. Add the cabbage mixture, and continue to stir-fry for another 1-2 minutes, until just softened. Add the pasta, gently fold in the tofu, and season to taste with soy sauce and sesame oil. Serve with additional chili sauce on the side.

Nutrition Facts : Calories 264.6, Fat 4.3, SaturatedFat 1, Cholesterol 47.9, Sodium 323.9, Carbohydrate 45.8, Fiber 3.4, Sugar 3.3, Protein 11.7

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