Paleo Vegetable Chow Mein Recipe
Most of us don’t have an hour to make dinner, let alone all day. So why do so many recipes assume you have that kind of time?
This Paleo vegetable chow mein recipe takes less than 30 minutes, and I can give you some tips and tricks to speed it up.
How to Make Chow Mein Faster
This recipe is already pretty snappy, but there are some ways you can indulge your inner speed freak (or lazy sloth, depending).
- Buy the carrots pre-cut. Sometimes you can find carrots that have been julienned for you.
- Another quick method is to use a food processor with the julienne attachment.
- Buy your bell pepper pre-sliced and seeded.
- If you don’t want to mess with stinky garlic, buy the stuff that’s been minced already.
- You can also cut time on the ginger by using powder instead of fresh ginger. You’ll want to use much, much less powder though. Start with a teaspoon; you can add more if necessary.
The Shortcut You Shouldn’t Take
The substitute for grain-based noodles in this Paleo recipe is shirataki noodles. The directions on the package will say to rinse them, and you may be tempted to skip this step. Don’t.
You may notice a fishy smell coming off the shirataki noodles. It’s actually not from fish, but from konnyaku, a root that acts as a preservative.
Don’t worry — it’s not harmful, and it doesn’t have much of a taste. Rinsing it before cooking should get rid of any lingering odor.
You’ll notice I also didn’t include a shortcut for the broccoli florets. It seems easy enough to chop those up yourself, and who doesn’t enjoy fresh broccoli?
The green onions are another ingredient that’s easy enough to chop up yourself. But if you don’t like onions, this recipe just got easier because you get to leave them out!
Cook Faster Forever
When you first start eating Paleo, it may seem daunting. All the recipes require new foods, new kitchen equipment, and so much of your time!
Don’t worry, it doesn’t have to be like that. I understand how difficult it is to find time to cook, and I’ve got more time-saving tips to help you simplify eating healthy.
Check out my 3-Step System to Never Being Hungry No Matter How Busy You Are!
It delivers what it promises, an easy way to get food, faster. Take a look, try it out, and let me know how it’s working for you!
This stir-fry is perfect for the vegetarian Paleo-lover.
- 2 3-oz packs (170 g) of shirataki noodles
- 2 Tablespoons (30 ml) of olive oil
- 3.5oz (99 g) of broccoli florets, chopped
- 1 carrot (50 g), peeled and cut into matchsticks
- 1 medium bell pepper (120 g), seeds removed and sliced
- 2 garlic cloves (6 g), peeled and crushed
- 1/2 thumb-size piece (3 g) of fresh ginger, peeled and minced
- 4 green onions (20 g), cut into 1-inch pieces
- 2 Tablespoons (30 ml) of gluten-free tamari sauce or coconut aminos
- 3/4 teaspoon (3 g) of erythritol
- Bring a pan of water to a simmer. Rinse the shirataki noodles under cold water then place into the pan to gently warm through while you make the stir-fry.
- In a wok, heat the olive oil over moderate heat and fry the broccoli and carrots until slightly softened. Add the pepper, garlic and ginger and fry for an additional 2-3 minutes, stirring regularly.
- Add the onions and tamari. Increase the heat after a minute and allow the sauce to reduce and coat the vegetables. Mix in the sweetener.
- Drain the shirataki noodles and top with the vegetables.
All nutritional data are estimated and based on per serving amounts.
- Calories: 178
- Sugar: 3 g
- Fat: 14 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 2 g