Low Carb Chow Mein

This recipe is posted as a courtesy to those following a variety of low-carb and ketogenic diets (not necessarily Meal Plans designed by me). This recipe may or may not be appropriate for you.

This recipe was made on the spur of the moment, when I felt like the taste and texture of Chow Mein, but without all the empty carbs of wheat or rice-based noodles.

I found a package of Bean Curd Strips at the local Chinese grocery store and since they had almost no carbs in them, I decided I would see how they would “sub” for noodles.  They were amazing!

They were chewy and crispy – with almost no discernible taste of their own.

Bean Curd Strips

I prepared them exactly as I would for real Chow Mein.

I plunged them into boiling water for a minute and tossed them around so they softened, then lifted them out and placed them into a colander to drain and shocked them with ice water.

I quickly blanched some cut up Chinese Broccoli (Gai Lohn) and sliced baby carrot in the same hot water, to save cooking time, later.

Then I heated a non-stick skillet on medium hot, added some coconut oil and fried the blanched Bean Curd Strips gently until golden and crispy on the bottom.  I flipped the whole mass over and continued frying them on the other side, while gently grinding Himalayan Pink Salt on the top.

I happened to have a defrosted boneless duck breast on hand, so I cut it in strips and marinated it in a mixture of real soy sauce, a bit of Chinese cooking wine and a splash of sesame oil.

I heated up a wok, added some coconut oil and about a tablespoon of diced fresh garlic then stir-fried the duck breast until almost cooked, and set aside.  In the same wok, I added a bit more oil, a bit more garlic, then added in the blanched veggies and some sliced zucchini and snap peas that I had on hand, to round out the colour and texture, then added back the almost-cooked duck breast. I poured in a little bit of chicken stock and then when the whole thing was cooked, thickened it with the tiniest amount of tapioca starch and water – just to give the sauce some body.  If I wasn’t a purist, I could have added butter to bind it, as the French would do.

Any meat could substitute, as would any vegetable of your choosing. The focus, after all was the noodles…and they did not disappoint!

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