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These Skinny Chow Mein Noodles are a great addition to a healthy lifestyle! Especially if you love takeout, but want a healthier option. Did you know you can make great takeout-style food at home in a short amount of time?
Not to mention this is takeout that you won’t feel guilty about. I am all about a balanced lifestyle and I think you should definitely eat those foods you want…..in moderation.
If you love certain foods so much, why not just find a healthier way to  make them? I am all about that!!! My husband and I love to cook and come up with recipes that are inspired by some of our favorite dishes.
I LOVE CHOW MEIN! Mostly the vegetable kind. It is a great side to go with egg rolls, meatballs, orange chicken, or any takeout type of protein. YUM! You really can’t go wrong with chow mein.
The only problem is a lot of the chow mein you get from a restaurant is loaded with sodium. Although in the moment it tastes amazing, I usually don’t feel so great the next day after eating it. The excess sodium can do a number on you. Not to mention other unknown ingredients they may add.
I am so happy we now have a Chow Mein recipe to make anytime! It tastes so fresh and flavorful. I don’t even miss the ”real” version of it. Not at all! We were pleasantly surprised when we tried this and found it tastes so close to the original in flavor.
The ingredients
I used the Royal Blossom brand of Chantaboon Rice Noodles for this Chow Mein and the texture was just right. My husband and I just made Filipino Pancit a few days before so I had half a bag of noodles left. This seemed like the perfect time to try homemade chow mein. It’s amazing how far that 16oz bag of noodles goes! It makes a lot of noodles.
Feel free to use any type of rice noodles you can find. They are usually found at the Asian Market or any International section of your grocery store if they have it. I recommend looking for the skinnier noodles just because it makes the dish not as heavy.
When you are able to control what goes in your food, you can feel good about you’re putting in your body! You will find you don’t need a lot of excess fat and salt to make food taste delicious. The garlic, ginger, and low sodium soy sauce make this dish taste so good! When combined, it makes a “slurry” that adds so much flavor!
I added thinly sliced celery, diced onion, and green cabbage as well. I recommend slicing your cabbage into about 2 inch thin strips, so it’s easy to eat. The best way to do this is to cut 1/3 of the cabbage off. Lay it sliced side down on a cutting board and slice thin strips, turning as you go to ensure the strips stay about 2 inches long. Do this instead of cutting one long strip all the way through the portion of cabbage.
Try not to overcook the veggies. You want to cook them until just tender. This recipe is really good served warm but can be eaten room temperature or cold as well. It is so good either way.
give it a try
I hope you give this Skinny Chow Mein Noodles recipe a try next time you want some takeout. I promise you won’t miss the restaurant version. For another healthy side dish, check out my Oven-Roasted Vegetables RECIPE.
Skinny Chow Mein Noodles
A healthier version of the takeout classic. Flavorful and easy! Great for a big gathering or a side for a weeknight meal.
Ingredients
- 1/2 Lb Chantaboon Rice Noodles
- 1 Large Onion, diced
- 2 Stalks Celery, thinly sliced
- 1/3 Head Cabbage, thinly sliced (2inch strips)
- 2 Cloves Garlic, minced
- 1/4 Tsp Ground Ginger
- 1/2 Cup Low-sodium Soy Sauce
- 1 Tbsp Extra Virgin Olive Oil
- 1/2 Tsp Fish sauce
Instructions
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Soak noodles in a bowl of water for 5 min so they become soft. Drain. Add fish sauce to a large pot of boiling water. Add rice noodles cooking according to package. You want the noodles al dente. It usually only takes a few minutes. Once cooked, drain and return to the pot.
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In a large sauce pan, heat olive oil on medium heat. Add onion and celery. Cook for 2 minutes.
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Next add sliced cabbage to pan and stir. Cook for another 5-6 minutes until tender.
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In a small bowl, combine soy sauce, garlic and ginger.
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Add cooked noodles to pan. Pour soy sauce mixture over warmed noodles, cabbage, onion and celery.
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Stir everything together until fully coated. Serve warm or room temperature.
