Looking for more creative and delicious low-carb pasta alternatives? Look no further because here’s another great adaptation of a traditional recipe using Palmini (noodles made from hearts of palm)! Lo mein is a traditional chinese dish that literally means “tossed noodles”. Typically made with egg noodles, this recipe, while full of flavor, isn’t always the best accompaniment to weight loss. So, we’ve kept all the flavor and swapped the carb-heavy noodles for lighter Palmini noodles. Note: you could also make this one with any other kind of “zoodle” or veggie noodle. We just happen to be enamored with Palmini right now; so, that’s what we used in this recipe!
As with all of our recipes, there’s a lot of flexibility to tailor this one to your tastes and preferences. Here are some of our thoughts and most common substitutions that would work in this one.
- We’ve used Braggs Aminos in our recipe. If you’ve got a sensitivity to soy, then you can swap it for another liquid amino such as coconut aminos (note: if you’re watching your sodium intake, coconut aminos have about ? less sodium than Bragg’s).
- Sesame oil is not as common in kitchens as olive oil, but it really does make a difference in this recipe (and in a lot of asian-inspired cuisine). If you’ve got it or can get your hands on it, we recommend it! But if you don’t, you can certainly use all olive oil in this recipe and still create a delicious meal!
- Garnish: crushed red pepper flakes and green onions make a great finisher for this recipe. If you really want to kick the heat up a notch top with a hot sauce (hot chili sauces and hot Chinese sauces are great here).
- Ginger - if you’ve got fresh ginger root, it’s great here! But if not, ground ginger works just as well!
- Protein: we’ve opted for chicken in this recipe, but you can substitute any plan-friendly protein you enjoy!
- 1 can Palmini Pasta
- 8-12 oz* chicken, cooked and shredded or cut into small pieces
- 6 oz peppers (bell, jalapeno, etc.), thinly sliced
- 10 oz cabbage, shredded
- Low sodium chicken broth
- 2 tsp. Bragg’s Aminos
- 1/2 TBSP olive oil
- 1 garlic clove, minced
- 1/2 TBSP sesame oil
- ½ tsp. ginger
- 1 TBSP cornstarch
*MRC Clients refer to your menu for exact portion sizes; this recipe uses 2 servings of chicken breast
- Optional: neutralize the natural flavors of Palmini by soaking in almond milk for 20 minutes. Rinse after 20 minutes and set aside.
- Place veggies in a large skillet or wok over medium heat with 1-2 TBSP low sodium chicken broth. Cover and cook until the cabbage wilts, about 5-7 minutes. Set in a bowl to the side.
- Add to the same skillet or wok: garlic and olive oil. Saute for 30-60 seconds or until fragrant.
- Add the shredded chicken, rinsed Palmini, and vegetables back to the skillet and make a hole in the center of the skillet.
- Add the remaining ingredients (sesame oil, ginger, and cornstarch) to the hole and stir to combine thoroughly.
- Once sauce ingredients are combined, toss throughout the skillet; incorporating and mixing all ingredients together. Add another couple tablespoons of chicken broth and let simmer until all ingredients are warmed through, another 2-3 minutes.
- Serve warm and garnish with crushed red pepper flakes, hot sauce, and diced green onions!
Servings: 2 | Serving Size: ½ recipe | One Serving Replaces: 1 protein, 1 carbohydrate, 1 vegetable, 1 condiment, and ½ healthy fat
Cornstarch and your MRC program: is it allowed? Yes. It is not a freebie; rather, It falls into the “condiment” category. Most menus allow for two condiment servings per day. A condiment serving can be any calorie-containing item with less than 3g of fat, 3g of carbs, and 10 calories or less per serving (Reminder: calorie-free condiments are "freebies"). The cornstarch in this recipe uses one condiment serving. If you don’t want to use up a condiment serving here, then you can simply omit the cornstarch from the recipe. The taste remains the same; it's just your sauce will likely not be as thick.