Zucchini Noodle Chow Mein

Each Sunday a new recipe will be posted on the blog. The idea is that you can write down the ingredients on your grocery list, shop and prep the recipe for the week. My goal and passion is to keep you inspired in the kitchen, and share delicious, healthy recipes that you can easily whip up. This past Sunday I put out a vote on Instagram for this weeks recipe and Zucchini Noodle Chow Mein won so here it is (if we are not connected yet on Insta come find me @prepwithpam). Keep reading and recipe is posted below.

Confession time, I am not a “blogger”. I really have no idea what I am doing. But I have this vision, and a whole lot of ideas and information that I need to share. So I am take a step into imperfect action and just sharing the way I would want to read a blog. Honestly, when I first started looking up blog recipes they had pages and pages of writing and I would just scroll to the recipe because that’s all I really wanted. So that’s what I am sharing. If you have anything that you would like to see on the blog (content, recipes, help, how to’s) please let me know and I am so thrilled to share. As I mentioned before you all inspire me so much to keep being creative in the kitchen and coming up with new recipes that you can enjoy.


Zucchini Noodle Chow Mein 


2 medium zucchini, made into noodles

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon avocado or coconut oil

½ onion, finely chopped

2 cloves garlic, minced

1 red pepper, chopped

1 large carrot, shredded or julienne

1 cup shredded red cabbage

1/4 cup edamame (or your favourite protein source)

salt and pepper to taste


1.     Make zucchini noodles by spiralizing them. Note - you can buy them already done for you in most stores. If you are new to making zucchini noodles I recently posted a video on You Tube and Instagram on how to do this and the brand that I use. Prepare vegetables. Dice onions and garlic, chop red pepper into bite size cubes, peel and cut carrots into sticks (or chef term julienne), chop or shred cabbage into bite sized slivers. Feel free to add whatever veggies you have on hand at home (broccoli is so good in this dish too - the idea is to get creative).

2.     Make the sauce – in medium bowl combing soy sauce and vinegar and set aside.

3.     In a large frying pan heat oil over medium heat. Add in onions and garlic and sauté until soft 2-4 minutes. Add in red bell pepper, carrots cabbage and zucchini and cook for 2 minutes. Add in edamame and sauce and cook another 2 minutes until veggies are soft.

4. Serve warm. I like to garnish with shelled hemp seeds (hemp hearts) and a little drizzle of sesame oil.

Note - If adding in a non-plant based protein source cook first and add in dish at end or when you add sauce.

If you make this dish tag me in your creations #prepwithpam or let me know what you think in comments below.

Happy Cooking,


Pamela RoccaComment