I made this chow mein low carb and I reckon you really can’t tell at all. I use zero noodles that are available in most supermarkets, Asian stores or online (You can also use standard noodles too if you prefer) it’s really delicious and healthy and packed with flavour. So If you fancy a store cupboard takeout chow mein, I make this recipe with easily available defrosted frozen giant prawns from the supermarket.
Recipe serves 2
1 tbs of coconut oil
100g bean sprouts
1 packet of zero noodles I used Slim Pasta Fettuccine (or 300g of standard noodles)
6 or more king prawns or a couple of handfuls of small prawns
2 tbs tamari
100g mangetout or sugar snaps finely sliced
1 tsp of toasted sesame oil
2 spring onions, finely sliced
1 carrot shaved into thin ribbons or julienned
2 cloves of garlic minced
2 tbs of sweet sherry
1 tsp of maple syrup (optional)
Prepare the noodles according to the instructions on the packet. Set aside.
Prepare the king prawns by removing the outer shell and, head and tail, run a knife down the back and pull out the black vein. Set aside. This is unnecessary if you use small peeled prawns.
Heat the coconut oil in a large heavy pan or wok. Add the garlic and stir fry for half a minute then add the prawns. Continue to stir fry till the prawns are pink all the way through and starting to brown a bit. Add the mange tout, bean sprouts and carrots and stir fry for about 5 mins. Add the sherry and stir fry till it’s evaporated. Add the noodles and toss together. Add the sesame oil and, the optional maple syrup and the soy sauce and season with salt and pepper to taste. Continue to stir fry for a minute and serve sprinkled with the chopped spring onions and more soya sauce to taste.