Ingredients

Scale

(Serves 4)

Noodles & protein:

8 oz lo mein or spaghetti noodles (or shirataki/kelp noodles for low-carb—you love this!)
1½ lbs boneless chicken thighs or breasts, sliced thin
2 tbsp avocado oil

Stir-fry veggies:

2 cups shredded carrots
1 bell pepper, julienned
2 cups cabbage or bok choy, chopped
4 green onions, sliced
3 garlic cloves, minced
1 tbsp fresh ginger, grated

Lo mein sauce (you control the sodium & sugar!):

¼ cup low-sodium soy sauce or coconut aminos (you love low-sodium options!)
2 tbsp rice vinegar
1–2 tbsp sugar-free maple syrup (blood sugar friendly—you love this!)
1 tbsp sesame oil
1 tsp sriracha (optional—you love spicy!)
1½ tsp cornstarch + 1 tbsp water (slurry—for glossy finish)

Garnish:

Sesame seeds
Extra green onions
Lime wedges (you love citrus!)

Instructions

1. Cook noodles:

Prepare noodles according to package; rinse under cold water to stop cooking. Drain well.

2. Stir-fry chicken:

Heat 1 tbsp oil in a large wok or skillet over high heat. Add chicken; stir-fry 5–6 minutes until golden and cooked through. Remove and set aside.

3. Stir-fry veggies:

Add remaining oil to skillet. Add carrots, bell pepper, and cabbage; stir-fry 4–5 minutes until crisp-tender. Add garlic and ginger; cook 30 seconds more.

4. Make sauce & finish:

Whisk sauce ingredients (except slurry) in a bowl. Pour into skillet; bring to simmer.
Stir in cornstarch slurry; cook 1 minute until thickened.
Return chicken and noodles to skillet; toss to coat.

5. Serve:

Garnish with sesame seeds, green onions, and lime wedges.

💡 Pro Tips for Perfection:
✅ Use chicken thighs—they stay juicier than breasts during high-heat cooking.
✅ Rinse noodles in cold water—prevents clumping and overcooking.
✅ Low-sodium mastery (you love this!):
→ Use coconut aminos + skip added salt
→ Boost umami with extra ginger and garlic
✅ Blood sugar friendly (you love this!):
→ Sugar-free syrup keeps net carbs ultra-low
→ Add 1 tbsp chia seeds to sauce for fiber + glycemic control
→ Net carbs: 12g/serving
✅ Low-carb/keto option (you love this!):
→ Swap noodles for shirataki or kelp noodles
→ Skip cornstarch slurry; reduce sauce longer for thickness
→ Net carbs drop to 6g/serving
✅ Make ahead:
→ Chop chicken/veggies 1 day ahead
→ Mix sauce 1 week ahead
→ Cook just before serving for best texture

Prep Time & Nutrition (per serving):