Chicken and Vegetable LoMein – Paleo/Grain Free/PP Friendly

I’ve been craving Asian flavors for quite some time but it’s hard to find paleo/grain free options in restaurants, so I thought I’d play around in the kitchen and see what I could come up with. And you guys – this recipe turned out just like the real thing! My little one never even suspected that she was eating anything other than a traditional asian noodle dish.  YES!

This was my first time using shirataki noodles. I wasn’t quite sure what to expect, but I read a few tips on how to best prepare the noodles. And you know what? They were delicious!

To prepare the shirataki noodles, I opened the package, dumped them into a bowl and soaked them in cold water for a few minutes. Then, I drained into a colander and gave it a final rinse. I placed a pan on the stove, over medium high heat, and added the drained noodles. (No need to add water, or anything else) I just stirred them gently every so often until the noodles were dry. They don’t stick to the pan at all!

Once the noodles were dry, I set them aside until I was ready to add to the sauce.

5 from 1 vote

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Chicken and Vegetable LoMein - Paleo/Grain Free/PP Friendly Recipe

A delicious grain-free noodle dish full of chicken and vegetables. This colorful dish packs a big flavor and tastes like the real thing! 

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Ingredients

For the sauce:

• 3 tbl coconut aminos (or sub tamari or soy sauce)
• 1 tsp honey (if phase 3) or Lakanto Maple Syrup (phase 2) **optional
• 2 tsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp sriracha
• 2 tbl water
• 1/2 tsp tapioca or arrowroot starch

For the noodles:

• 2 packages shirataki noodles, spaghetti style (8oz)
• 2 tsp avocado oil
• 1/2 tbl minced ginger
• 4 cloves garlic, minced
• 1 cup sliced white onion (a small onion)
• 2 chicken breasts cut into bite size pieces
• 2 -3 cups slaw mix (mine was a mix of red and green cabbage and carrots)
• 1 tbl scallions, optional
• 1 tbl sesame seeds, optional

Instructions

1. First, prepare the noodles and sauce. 

2. To prepare the noodles, soak shirataki noodles in water for 2-3 minutes. Then strain into a colander and give it a final rinse.  Place drained noodles into a pan set over medium-high heat. Stir noodles, until completely dry, about 4 minutes. Set aside.

3. To prepare the sauce, add all the sauce ingredients into a small bowl and whisk until combined. Set aside.

4. In a pan over medium-high heat, heat 2 tsp avocado oil. Add the minced garlic and ginger and saute until fragrant, about 30 seconds.

5. Add the chicken pieces and stir together. Continue to cook until chicken is browned and cooked through. Deglaze the pan with 1 tbl of the prepared sauce, making sure to scrape up any bits stuck to the pan. Once chicken is coated and pan is deglazed, set chicken aside.

6. In the same pan, without rinsing, add in the sliced onion and cook until it starts to soften, about 2 minutes. Add in the slaw mixture and stir until the juices release and the cabbage starts to soften. 

7. I like my slaw a bit crunchy, so I only saute for a couple minutes. If you prefer your veggies more tender, continue to stir until desired.

8. Add in the prepared noodles and cooked chicken. Pour in the remaining sauce, and mix together. I like to use tongs to make sure I cover all the noodles with the sauce. Heat through.

9. To serve, place chicken and vegetable lomein on a platter and top with sesame seeds and scallions.

My little one asked for seconds and thirds of this recipe and couldn’t even tell it wasn’t the “real” thing.

I hope you love this dish! I was able to find the shirataki noodles in my grocery store, but I’ve heard that they can be hard to find. If your town has an Asian market – that’s a great place to find them.

If not, you can find them on Amazon.

Liked this recipe? If so, I’d love to hear about it!

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