Sugar-Free Vegetable Chow Mein

Discover the vibrant flavors of Sugar-Free Vegetable Chow Mein, a wholesome twist on a classic takeout favorite. Packed with crisp julienned carrots, tender snow peas, shredded green cabbage, and a medley of colorful veggies, this dish is stir-fried to perfection in a savory, sugar-free coconut aminos and rice vinegar sauce. Perfect for those seeking a healthier option, this chow mein uses sugar-free noodles and skips the processed sauces without compromising on taste. Quick and easy to prepare in just 30 minutes, it’s ideal for a light dinner or meal prep. Garnished with green onions and customizable with a touch of heat from optional red pepper flakes, this recipe is proof that comfort food can also be nutritious. Whether you're following a sugar-free, dairy-free, or plant-based lifestyle, this chow mein is a flavorful, guilt-free delight!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 oz Chow mein noodles (sugar-free, check label if gluten-free is needed)
• 2 tbsp Sesame oil
• 3 cloves Garlic cloves, minced
• 2 tsp Ginger, finely grated
• 1 large Carrot, julienned
• 1 medium Red bell pepper, thinly sliced
• 1 cup Snow peas, trimmed
• 2 cups Green cabbage, shredded
• 1 cup Bean sprouts
• 2 stalks Green onions, sliced
• 3 tbsp Coconut aminos (sugar-free soy sauce alternative)
• 1 tbsp Rice vinegar (unsweetened)
• 0.5 tsp Red pepper flakes (optional, for heat)
• 2 tbsp Water or vegetable broth

Directions

Step 1

Bring a large pot of water to boil, and cook the chow mein noodles according to package instructions. Drain, rinse with cold water, and set aside.

Step 2

Heat a large wok or skillet over medium-high heat, and add the sesame oil.

Step 3

Once the oil is hot, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.

Step 4

Add the julienned carrots, sliced red bell pepper, and snow peas. Stir-fry for 2-3 minutes until the vegetables begin to soften.

Step 5

Add the shredded green cabbage and bean sprouts to the wok. Stir-fry for another 2-3 minutes until the cabbage wilts slightly.

Step 6

In a small bowl, whisk together the coconut aminos, rice vinegar, and water or vegetable broth. Pour the sauce into the wok and toss to combine with the vegetables.

Step 7

Add the cooked noodles to the wok, and use tongs or a spatula to mix everything thoroughly, ensuring the noodles are evenly coated in the sauce.

Step 8

If desired, sprinkle red pepper flakes for a touch of heat.

Step 9

Garnish with sliced green onions and serve immediately or portion into meal prep containers.

Nutrition Facts

Serving size	(986.7g)

Amount per serving	% Daily Value*
Calories	1058.2

Total Fat 34.8g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 11.7g
Cholesterol 0mg	0%
Sodium 1824.3mg	0%
Total Carbohydrate 162.9g	0%
Dietary Fiber 20.8g	0%
Total Sugars 24.8g
Protein 31.1g	0%

Vitamin D 0IU	0%
Calcium 264.6mg	0%
Iron 10.6mg	0%
Potassium 1653.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.8%

Protein: 11.4%

Carbs: 59.8%