Hey there strong people!
Time for some real talk…I LOVE Panda Express chow mein. I have not had it in over 4 years but it truly was one of my favorite things to eat. A couple of years ago I experimented with trying to recreate a healthy version and it was AMAZING. I’m glad I can finally share it with all of you!
This is how I recreate a not so healthy recipe into something that you can enjoy without the side-effects (whatever that may be for you…tummy ache for me): I look at the traditional ingredients and SWAP them out for healthier much more natural ones. For example, if a recipe calls for soy sauce, use coconut aminos…if it calls for wheat noodles, use spaghetti squash! You might be thinking, “Jewels, nothing tastes like the real thing!” Well, you are right…BUT thats not what I think about when I recreate a recipe. I look at it as an opportunity to enjoy wonderful flavors while being health-conscious. Keep in mind, balance and a healthy lifestyle might mean enjoying “the real thing” every one in a while.
THIS RECIPE IS A 3 STEP PROCESS:
1. Cut the spaghetti squash width-wise for longer strands. Scoop out the seeds with a spoon. Bake the squash for 45 minutes at 350 F on a cookie sheet.
2. Next, make the sauce since the coconut aminos will need to mingle with all the other goodies. In a mason jar, mix 1/2 Cup coconut aminos, 2 Tbsp rice vinegar, 1/2 tsp sesame oil, 1 Tbsp coconut sugar, 3 Garlic cloves minced, 3 Green Onions , 1 tsp minced fresh ginger, and a dash of sea salt.
3. Finally, prep all your veggies ready that will be going into the wok (or skillet).
Hope you enjoy this recipe!
*Exclude the coconut sugar to make this recipe Whole30 Compliant! **Some brand coconut aminos are salty and others are sweet. Adjust salt/sugar to your liking.
Chinese Restaurant Copy-cat Chow Mein (Paleo)
Ingredients
FOR THE SAUCE:
- 1/2 Cup coconut aminos
- 2 Tbsp rice vinegar
- 1/2 tsp sesame oil
- 1 Tbsp coconut sugar
- 2 Garlic cloves minced
- 3 Green Onions
- 1 tsp minced fresh ginger
- Dash of sea salt
FOR THE CHOW-MEIN:
- 1.5 Tbsp ghee or avocado oil
- 2 Garlic cloves minced
- 1 Small onion sliced
- 3/4 Cups of chopped celery about 3 stalks
- 3 Cups of cabbage
- 1 spaghetti squash cooked “noodles”
- 1 tsp sea salt
Instructions
- Bake spaghetti squash at 350 F for 45 min. (Time depends on size). Once it is done, using a fork, scoop the strands out. Set aside. Tip: make the squash ahead of time to save some time!
- In a jar, combine coconut aminos and the rest of the sauce ingredients. Cover and set aside.
- Prepare all the vegetables.
- Heat ghee or oil in a wok or skillet.
- Throw in garlic and cook for 1 minute.
- Add the onion and celery and cook for about 2 minutes.
- Add the cabbage, cook for 2 minutes.
- Throw in the noodles form spaghetti squash.
- Finally, add the sauce and sea salt, cook for a few more minutes.
