Being an Asian (specifically a Pinay), our country, the Philippines, has a rich and succulent variety of recipes. Most recipes are influenced by Spanish, American and Oriental cuisines. In addition to this, “westerners” often associate NOODLES with us Asians, so here I am, sharing a healthier version of the famous Chow Mein.
Before we proceed, the American-Chinese or even the authentic Chinese Chow Mein is made with Egg Noodles. The usual egg noodle used is labeled “pan-fried noodles” or simply “Hong Kong” that is par-cooked in boiling water. With this process, it makes them easily ready to stir-fry. However, in this recipe, instead of using egg noodles, we are going to use vegetables.
- ½ pound of chicken, cut into 1-in. strips
- ½ tablespoons of ghee
- 1 tablespoons of coconut aminos
- 1 tablespoons of rice vinegar
- ½ green cabbage, cored and thinly sliced
- 1 large carrot, shredded
- 1 small broccoli, stemmed and cut into bite-size pieces
- 2 zucchinis, spiraled
For the sauce:
- 3 tablespoons of coconut aminos
- 2 tablespoons of rice vinegar
- 1 teaspoon of sesame oil
- 1 tablespoon of fish sauce
- 2-inch ginger, fresh, minced
- 2 cloves of garlic, minced
- 1 teaspoon of honey
- ¼ teaspoon of paleo sriracha
- In a large wok over medium-high heat, melt the ghee. Add in the chicken, 1 tablespoon of coconut aminos, and 1 tablespoon of rice vinegar. Stir all together and cook for 5-7 minutes.
- In another separate bowl, whisk together all the sauce ingredients. Add in the cabbage, carrot, and broccoli into the sauce and toss until well-covered.
- Mix all these into the large wok and stir. Cook for another 10-15 minutes or until the cabbage is wilted by occasional stirring, covered.
- Add in the zucchini noodles and allow cooking for another 7-10 minutes.
- Serve and enjoy!
Try this recipe and let me know how it taste. Drop a comment below and share your own recipe with us, Lovelies. Thank you so much for another Pinay Time! 🙂 ❤