Last night, Brett and I enjoyed some No Carb Chicken Lo-Mein and it was delicious!
The reason why I get to call our dish No Carb, is actually because it was Veggetti-Mein!
Have you heard of Veggetti?
It turns veggies into noodle strands! When I heard about it, I knew I had to try it out, to see if these Veggetti noodles could really replace that delicious, carby pasta that we love to much.
So, Brett and I took to the kitchen to discover Chicken Veggetti-Mein!
Our ingredients included the following:
- 1 Zucchini
- 1 Bunch of Green onion
- 1/2 Yellow Onion, roughly chopped
- 1/2 Red Pepper, in slices
- Bean Sprouts (We like a lot, so added as we liked)
- 1/4 Cup of Peanuts
- Grated Ginger
- 2 Garlic Cloves
- Chow Mein Noodle Sauce (Pictured: Chow Mein Noodle Sauce form Williams Sonoma)
- Soy Sauce
- Chicken Breast
1) First, I cut the chicken in cubes, covered in soy sauce and the grated ginger and threw in the fridge to marinate while I prepped the rest of the dish. For the ginger, I usually just grate enough to cover the chicken and float in the marinate evenly. I like to marinate the chicken for at least a half an hour, but the longer the better.
2) Next, I chopped all my veggies, and Veggetti’d my zucchini.
It was super simple!
There is a thin side and a thick side, depending on your preference in noodle – we went for thick, and the safely cap is used when you get closer to the blade to protect your fingers. It took probably 7 seconds for me to Veggetti one whole zucchini!
Actually, fun fact – The first zucchini I Veggetti’d, I tried to cook just like regular pasta in boiling water and it completely turned to mush. And since we had another one handy, it was super easy to make another batch. Only took an extra 7 seconds!
I was surprised how much Veggetii we got out of one zucchini, too. I had originally intended to used squash as well, but we didn’t even need that much with all of the other veggies.
3) Once all the veggies were chopped and ready, (not the Veggetti) I sautéed them in a little bit of butter until they were tender. Then removed them from the pan and placed aside.
4) Spray pan with a little cooking spray and add the chicken. Cook until it is no longer pink in the middle. Remove the chicken from the pan.
5) When it was time to cook the zucchini noodles, all we did was give them a quick sauté in the pan for about 3 minutes before adding the veggies and chicken back in. We definitely didn’t want to over cook the zucchini again and they need to be al dente in order for them to taste like actual noodles.
6) Once everything is back in the pan, add the sauce (Brett just eyeballed it. I had to enlist him for this part becuase I have a tendency to over sauce things.) and the peanuts.
7) Stir to coat evenly. And serve.
Brett added a little garnish of Siracha and it added a great flavor and heat to the dish that I actually enjoyed!
While eating, Brett and I looked at each other in agreement that the zucchini actually tasted like Asian rice noodles. Success!!
Do you want to try out the Veggetti, too? Enter Below for a chance to win your very own Vegetti!
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Now what else can we make No Carb? We are looking forward finding out!! Or, I am at least!
Please note: “The Veggetti®, gift card, information, and additional gift pack have been provided by Ontel.”