Whole30 Chicken Lo Mein

This Whole30 chicken lo mein looks like the real deal Chinese takeout favorite, but it’s made with palmini or veggie noodles for a healthier, paleo take! Naturally lightly sweetened and loaded with flavor, this one-pan meal satisfies that Asian craving with real, whole foods.

What Makes This Recipe So Good

• It’s a one-pan meal that’s so quick and easy to throw together – perfect for busy nights where dinnertime sneaks up on you!
• It’s made with Whole30 staples, so no tracking down hard-to-find ingredients that you may not ever use again.
• You can actually make it ahead of time! Even the palmini can be refrigerated up to 5 days. Just store everything in an airtight container and reheat on the stovetop or in the microwave.

Key Ingredient

Palmini – You can’t have lo mein without soft, juicy noodles. Palmini is the perfect option for this recipe because it has more of a pasta texture than most veggie noodles. It’s not exact, but it’s much closer! They’re pretty bland on their own, but the sauce in this recipe helps a lot! You can find Palmini at Walmart, Sprouts, or on Amazon. Thanks to our friend Penny from Penny’s Primal for introducing us to them!

How to Make It

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

Start with the noodles! Cook your palmini noodles according to the instructions on the package, then drain them and set them aside. We’ll come back for those later.

Whisk together all the sauce ingredients, then set that aside, too.

Season the chicken with coconut aminos, ginger, and garlic. In a large wok, heat avocado oil until the wok is hot, then add the chicken and cook until the chicken isn’t pink inside. Transfer the chicken to a plate and set it aside.

Add the rest of the oil to the wok and sauté the carrots and onions until the onions are just translucent, then add in the mushrooms and cabbage. Cook everything together for a minute, tossing constantly.

Put the chicken back in the wok, and add your noodles and prepared sauce. Toss it all together and let it all cook on medium heat until the sauce is thickened. Garnish with green onions, serve, and enjoy!

Chef’s Tips

• Make sure to whisk the sauce until it thickens, otherwise you’ll have liquid left at the bottom.
• Use tongs to plate this Whole30 chicken lo mein. Tongs let you pick up the noodles and drain the excess sauce and water, keeping your lo mein from becoming a puddle.
• Instead of palmini, try zucchini noodles, or zoodles. There’s no initial cooking needed for these, just salt them and let them sit to draw out the moisture, then pat them dry an add them at the very last second. Toss them just enough to coat them in the sauce, then serve. They cook down quickly and become really watery when they do.

More Asian-Inspired Whole30 Recipes

• Breakfast Egg Roll in a Bowl (Whole30, Paleo)
• Egg Roll in a Bowl with Creamy Chili Sauce (Keto, Whole30, Paleo)
• Paleo Chinese Chicken Salad (Whole30)
• Whole30 Hibachi Chicken and Veggies with Cauliflower Fried Rice and Mustard Sauce