Chicken Lo-Mein with Spiralized Vegetables

meat & poultry
Chicken Lo-Mein with Spiralized Vegetables

Chicken Lo-Mein with Spiralized Vegetables

When I first started Inspiralized, one of my first recipes was for Lo Mein with zucchini noodles.

Since then, I’ve done another veggie Lo Mein using daikon noodles and a pork Lo Mein with spiralized veggies.

Now, we’re rounding out the Lo Mein trifecta with a chicken Lo Mein. Are you Lo Mein’ed out yet?

Chinese take out can be laden with ingredients like MSG and insane amounts of sodium and hidden sugars. Making a homemade, spiralized version is way to have your cake and eat it too – enjoy Lo Mein flavors while maintaining your healthy diet.

You get it by now!

Chicken Lo-Mein with Spiralized Vegetables

One of my healthy takeout secrets is the Inspiralizer – order veggies or meat in a sauce or a soup (like Hot and Sour) and then spiralize a veggie while the takeout is on its way over. By the time the food arrives, you’ll have your “noodles” and you can just toss the noodles with the veggies/meat and you have a lighter, healthier takeout meal.

And just like true takeout, these save well as leftovers! I’d recommend adding another splash of soy sauce before serving, since the zucchini waters down the Lo Mein sauce as it sits.

Chicken Lo-Mein with Spiralized Vegetables

Yesterday, my nanny went home because her basement was flooding, so I had a full day with Luca (well, she left around 11am), and it was exactly what the doctor ordered – a Mommy and Luca day where we went on a long walk, played, and I didn’t stress about not getting any work done. We went to the bookstore (I bought him some new books!), the grocery store, and we ended the day with a big mess – Luca ate curry for the first time! He LOVED it.


Nutritional Information & Recipe

Chicken Lo-Mein with Spiralized Vegetables

Prep Time15 mins
Cook Time15 mins
Total Time30 mins


  • For the noodles:
  • 2 boneless skinless chicken breasts, cut into thin strips
  • salt and pepper
  • 2 garlic cloves minced
  • 1 ” knob of ginger minced
  • 2 medium zucchinis Blade D, noodles trimmed
  • 1 red bell pepper Blade A, noodles trimmed
  • 1 carrot Blade D, noodles trimmed
  • 1 cup snow peas
  • 3 packed cups fresh spinach
  • white sesame seeds to garnish
  • For the sauce:
  • 2 tablespoons low sodium soy sauce
  • 2 teaspoons honey
  • 1 teaspoon sesame oil
  • 1/8 teaspoon crushed red pepper


  • Heat the sesame oil in a wok or large skillet over medium-high heat. Once oil is shimmering, add the chicken, season with salt and pepper, and cook until chicken is cooked through, about 5 minutes. After done cooking, add garlic and ginger and stir for 30 seconds or until fragrant. Using tongs or a slotted spoon, set the chicken aside in a bowl or plate. Immediately add the spiralized vegetables, and snow peas, to the same skillet and cook, tossing frequently, until tender, about 7 minutes. When done, add the spinach and toss for 2-3 minutes or until wilted.
  • Meanwhile, prepare the sauce. In a small bowl, whisk together soy sauce, honey, sesame oil, and pepper. Once vegetables are done cooking, pour over the sauce and toss to coat the vegetables in the sauce. Let cook for 2 more minutes.
  • Divide the lo-mein into bowls, garnish with sesame seeds and serve immediately.

Chicken Lo-Mein with Spiralized Vegetables

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This was really easy to make. I had tried this and really came out well than i actually expected. I haven’t had any idea that my first try would be that perfect. It took me little time to prepare this and the result was awesome too. Actually noodles are my favorite things. I prefer to have them when I work. This is kind of different noodles and i would love to have it often.
April says:
Just wondering how much sesame oil is needed to cook the chicken?
Carly Glazer says:
Hi April! We used about a tablespoon!
Hayden says:
nice post
Meaghan says:
Thanks, Hayden!

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safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you