Chicken Chow Mein


Like most major cities in the world, here in Sydney we also have an area called China Town. Here exotic Asian foods are served that leave you drooling just by the smell alone.

One of my favorite dishes is Chicken Chow Mein. Traditionally made with wheat noodles, this recipe is made with zoodles.

Zoodles have become the mainstay for the gluten-free and Paleo community who crave noodle related recipes. I wouldn’t be surprised if the word “zoodles” will soon be in our common dictionary or at least be recognised by ‘Word’ as a correct spelling. I’m also rallying to have “cauliflotto” recognised (as in cauliflower rice in Risotto).


Shiitake mushrooms can either be fresh or dried. If dried, soak them for 10 minutes and then use.

Sugar-free fish sauce is hard to find. Red Boat Fish sauce is the finest on the market and it is 100% pure black anchovies.

Chicken Chow Mein

Serves 2

250 g/10 oz chicken thigh fillets – diced

8 shiitake mushroom - sliced

1 tbsp sesame oil 2 spring onions – chopped

2 cloves garlic – grated

1 tsp fresh ginger – grated

1 tsp fresh red chili – finely chopped

1 cup green bell peppers – chopped

1 cup broccoli – small florets

1 small bunch coriander – stems removed

2 tbsp fish sauce

salt & pepper

250 g/10 oz zucchini – peeled and turned into noodles (check the vegetable spiral maker here)

Cut the chicken thighs into small pieces.

On medium too high, heat the oil in a large pan, adding the onions, garlic, ginger and chilies, and stirring until the onions have softened.

Add the rest of the vegetables, but not the coriander and keep stirring until the chicken has cooked through.

Then add the fish sauce and coriander. Stir and combine well.

Add the zucchini noodles and stir for 30 seconds. Serve immediately and season to taste.