Chicken Zoodle Lo Mein

Let’s talk about zoodles. Zoodles are like that quirky girl in high school that everyone made fun of until they realized she was super cool and beautiful and they just were looking at her wrong (okay maybe I just described myself?) What I’m saying is, yes, zoodles are weird.

A zoodle is made from zucchini that has been cut into a noodley shape, so it’s LIKE a noodle, but it is not one. Kind of like the black bean noodles I experimented with a few weeks back. It’s not meant to taste just like gluten-filled linguine, but it has the texture of it, and of course has the added benefit of sneaking extra veggies into your dinner.

I typically will use zoodles with marinara or a pesto, so I branched out and made them into a lo mein this time around. What do you do with your zoodles?

Chicken Zoodle Lo Mein

Servings: 3
Cost per serving: $3-4


  • 3 medium zucchini
  • 1 lb chicken tenderloins, cubed
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 pack Asian style mixed veggies (I buy the Trader Joe’s frozen stir fry veggies)
  • sriracha
  • Spice blend: salt, pepper, garlic powder, red pepper flakes


  1. Cut the tips off each side of the zucchini so you have a flat end on both sides. Use the larger blade on the spiralizer to crank the zucchini into noodles (or, if you’re using a julienne peeler, you can “rake” the zucchini until noodles form.) Use a knife to cut the long noodles into more manageable length, and chop the core of the zucchini so you can mix it in. Place zucchini noodles in a colander in the stove and sprinkle with salt and pepper, using a paper towel to pat the zoodles dry.
  2. In a large bowl, combine chicken, 1 tbsp sesame oil, 1 tbsp of your soy sauce, and spices. Stir to coat.
  3. Spray a large skillet with non-stick cooking spray and heat to medium. Add marinated chicken and 1 tbsp soy sauce and arrange in a single layer. Cook for 3-5 minutes on each side, or until chicken is white on the inside.
  4. Add mixed veggies to the pan, stirring to incorporate. Add more soy sauce if necessary. Cook for 5-7 minutes, or according to package directions (note: if you’re using fresh veggies, this may take less time.)
  5. Once veggies are heated all the way through, add the zucchini noodles and cook for 3-4 minutes longer. Zoodles are done when they are softened (less crunchy). Remove from the pan and divide among 3 bowls. Top with sriracha and serve!


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