This Whole30-friendly Paleo Chicken Chow Mein is a delicious and healthy weeknight meal that uses spiralized sweet potato in place of noodles!
What’s Chow Mein?
I know—some of you are probably looking at this picture and scratching your head because you’ve either never heard of chow mein, or you’re accustomed to chow mein looking like something else entirely. Well, for starters, chow mein is a stir-fried noodle dish and a staple of Chinese-American cuisine—but its ingredients and preparation can vary widely. On the West Coast, chow mein noodles are typically soft and cooked together with the accompanying meat and veggies, while on the East Coast, the noodles are fried super-crispy (a.k.a. Hong Kong style) and served beneath a pile of cooked ingredients (and/or a thick brown gravy). On the East Coast, stir-fried soft noodles are usually called “lo mein.” Lo mein is rarely found on the menus of Chinese restaurants on the West Coast.
My grain-free hybrid version of Chow Mein!
My Paleo-friendly version is kind of a mish-mash of both styles, combining the softer noodles (or in this case, sweet potato noodles) of the West Coast with some crispy bits more reminiscent of East Coast chow mein. This is the way I like my chow mein ’cause it reminds me of the way my mom and dad used to tag-team this recipe every weekend: My dad would patiently pan-fry the noodles while my mom made the gravy topping with veggies and meat. Right before serving, my parents would combine their finished components, Voltron-style. I think this may be one of the only dishes my mom ever allowed my dad to help with in the kitchen in all their years together.
What’s the best vegetable to use for the noodles?
After making my Crispy Swoodles with Bacon recipe, I learned that the best sweet potato variety for a noodle substitute is white-fleshed (e.g. Hannah) sweet potatoes. This variety is drier, less sweet, and doesn’t turn into mush when you cook it. If you can’t find them, you can substitute spiralized carrots instead. White-fleshed sweet potatoes can be tough, so make sure you have a great spiralizer! My two faves are The Inspiralizer or Oxo Spiralizer.
Time to make Paleo Chicken Chow Mein!
Serves 4
Ingredients:
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 5 tablespoons avocado oil, divided
- 2 tablespoons coconut aminos, divided
- 1 teaspoon aged balsamic vinegar
- 1 teaspoon fish sauce
- ½ teaspoon toasted sesame oil
- 2 teaspoons arrowroot powder
- 1 pound white-fleshed (e.g., Hannah) sweet potato or 6 medium carrots, peeled and spiralized
- Diamond Crystal brand kosher salt
- 1 small yellow onion, halved and thinly sliced
- ¼ pound fresh shiitake mushrooms, stemmed and sliced thinly
- 1 (1-inch) piece of ginger, peeled and cut into thin coins
- 2 scallions, cut diagonally into ½-inch segments
- 5 ounces baby spinach
- ½ teaspoon crushed red pepper flakes
Equipment:
- Cutting board
- Chef’s knife
- The Inspiralizer or Oxo Spiralizer
- Bowls
- Measuring spoons
- 12-inch cast iron skillet or heavy-duty skillet
- Silicone spatula
Method:
Place the chicken pieces in a medium bowl. Pour in 1 tablespoon avocado oil and 1 tablespoon coconut aminos. Add the aged balsamic vinegar, fish sauce, sesame oil, and arrowroot powder, too.
Stir well to combine, and set aside.
Next, heat a large skillet over medium heat. When the skillet is hot, Add 2 tablespoons of avocado oil. Once the oil is shimmering, add the spiralized sweet potato noodles (swoodles!) in a single layer.
Fry undisturbed for 2 to 3 minutes so that some of the swoodles start to brown and crisp. (But don’t let the swoodles burn!)
Sprinkle on ½ teaspoon of salt, and carefully flip the swoodles over. Cook the swoodles undisturbed for another 2-3 minutes. Transfer the swoodles to a serving dish.
Heat the now-empty skillet over medium-high. Then, add 2 tablespoons of avocado oil. Once the oil is hot, add the thinly sliced onions and sauté with a liberal sprinkle of salt. Cook for 3 to 5 minutes or until softened.
Toss in the mushrooms, ginger slices, and another sprinkle of salt.
Stir-fry for about 2 minutes or until the mushrooms are cooked and the ginger is fragrant. If the pan is looking a little dry, feel free to add another tablespoon of oil.
Add the chicken and cook, stirring, until no longer pink.
Stir in the scallions and the spinach. Season the meat ’n veggies with 1 tablespoon coconut aminos and red pepper flakes. Taste and adjust the seasoning as needed.
Once the spinach is wilted, plate the chicken and veggies atop the swoodles.
Chow down on your chow mein!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Paleo Chicken Chow Mein
Ingredients
- 1 pound boneless skinless chicken thighs cut into bite-sized pieces
- 5 tablespoons avocado oil divided
- 2 tablespoons coconut aminos divided
- 1 teaspoon aged balsamic vinegar
- 1 teaspoon fish sauce
- ½ teaspoon toasted sesame oil
- 2 teaspoons arrowroot powder
- 1 pound white-fleshed e.g., Hannah sweet potato or 6 medium carrots, peeled and spiralized
- Diamond Crystal brand kosher salt
- 1 small yellow onion halved and thinly sliced
- ¼ pound fresh shiitake mushrooms stemmed and sliced thinly
- 1 1-inch piece of ginger, peeled and cut into thin coins
- 2 scallions cut diagonally into ½-inch segments
- 5 ounces baby spinach
- ½ teaspoon crushed red pepper flakes
Instructions
- Place the chicken pieces in a medium bowl. Pour in 1 tablespoon avocado oil and 1 tablespoon coconut aminos. Add the aged balsamic vinegar, fish sauce, sesame oil, and arrowroot powder. Stir well to combine, and set aside.
- Next, heat a large skillet over medium heat. When the skillet is hot, Add 2 tablespoons of avocado oil. Once the oil is shimmering, add the spiralized sweet potato noodles (swoodles!) in a single layer.
- Fry undisturbed for 2 to 3 minutes so that some of the swoodles start to brown and crisp. (But don’t let the swoodles burn!)
- Sprinkle on ½ teaspoon of salt, and carefully flip the swoodles over. Cook the swoodles undisturbed for another 2-3 minutes. Transfer the swoodles to a serving dish.
- Heat the now-empty skillet over medium-high. Then, add 2 tablespoons of avocado oil. Once the oil is hot, add the thinly sliced onions and sauté with a liberal sprinkle of salt. Cook for 3 to 5 minutes or until softened.
- Toss in the mushrooms, ginger slices, and another sprinkle of salt. Stir-fry for about 2 minutes or until the mushrooms are cooked and the ginger is fragrant. If the pan is looking a little dry, feel free to add another tablespoon of oil.
- Add the chicken and cook, stirring, until no longer pink.
- Stir in the scallions and the spinach. Season the meat ’n veggies with 1 tablespoon coconut aminos and red pepper flakes. Taste and adjust the seasoning as needed.
- Once the spinach is wilted, plate the chicken and veggies atop the swoodles.
Notes
Nutrition
Christina Jordan says
If potato, carrots or any other high-carb or starchy veg is off the table, what would you suggest? Cauliflower? Spaghetti squash?
nomnompaleo says
I’m not sure they would get crispy in the same way, but I bet it would still taste good!
Michaelynne Ellis says
I would maybe try daikon radishes.
Holly says
Michelle, are Japanese sweet pots the same as Hannah? We only eat organic and the Whole Foods here only carries Japanese variety in organic. Your recipes NEVER fail me! Can’t wait to try this!!
nomnompaleo says
Nope! Hannah’s are more like white potatoes. Let me know how it works with Japanese sweet potatoes if you try this recipe with them!
Nordic Breed says
I use the Japanese sweet potatoes because it’s impossible where I live to get a reliable source of white sweet potatoes. They are fantastic. Yum Yum.
augustgphs says
Michelle, you have totally outdone yourself on this recipe!!! WOW! I cannot wait to try this as most oriental dishes I can’t eat…..but I definitely am salivating right now at seeing the wonderful pictures as you prepared the dish. I really LOVE the new way to print out the recipes….THANK YOU…..
Mel Yang says
What are your thoughts on the handheld oxo spiralizer? I’m not sure I can commit in getting the regular spiralizer given our small kitchen/apartment.. >< https://www.amazon.com/OXO-Good-Grips-Handheld-Spiralizer/dp/B013KAW5IQ
Laurel says
The Oxo is the best hand-held spiralizer I’ve used, but it doesn’t even hold a candle to a real counter one. A real one is worth the space – it takes so much less time and energy, and the noodles come out much better. A lot of the newer versions break down to take up less space in storage. I bought one by Brieftons that I really like.
Maddy Avena says
This was so delicious! I didn’t have boneless thighs, so I marinated, then cooked in the IP, browning, then putting on the rack and cooking with the marinade and some chicken bone broth.
Made “poodles” with parsnips. Very delicious! Love you, Michelle. You inspire greatly and often!
Romas David says
Great recipe. I actually really appreciate this amazing recipe. I will make it for my family. Thanks!
Christin says
Made this last week and the entire family raved over it! “Whoa! This is a keeper! Five stars,” said my not so easy to impress husband. The crispy potatoes and the texture of the chicken were impressive, and the tastes- sweet, salty, and umami were spot on. I’m sad to say I broke my spiralizer while making the sweet potatoes and had to finish them in the shredder attachment of the food processor… not nearly as good! They didn’t stay crispy like the potato noodles produced by the spiralizer. So I need to replace it…Any recommendations on brands that can take the heavy duty use of spiralizing white sweet potatoes? Maybe the kitchen aide attachment? I’m planning on making this dish a bunch! Thanks!
Laurel says
I have a 5-blade one by Brieftons and I spiralize white sweet potatoes with it with no issues. Got it on Amazon!
Suresh Menon says
Awesome healthy recipe. Will try to cook this. Thanks for sharing.
Judy says
This was sooo good! The swoodles were fantastic and their texture was a welcome addition to the dish. Thanks for all the great recipes over the years, Michelle. You’ve helped transform the way I cook. I just ordered your new cookbook and can’t wait to dig in to some new recipes.
Take care and continued luck and success,
–Judy
Han says
Wowwwwww! Say, you can give us ugly foods, too. I heard the podcast where you mentioned avoiding ugly food shares and recipes. Whatever you find yummy, we will, too!
Laurel says
This dish was AMAZING!!! I’m so happy I made a double batch to reheat for lunches because I actually think this is even better reheated than straight out of the pan. I am officially obsessed with white sweet potatoes and all things made from them, especially swoodles! They are awesome with eggs for breakfast!
Robin says
Any suggestion on a replacement for Arrowroot powder? My son is on SCD and can’t have it.
Pearson’s Grandmama says
Tapioca starch? I use it rather than arrowroot.
Sandy says
Delicious! The Hannah sweet potatoes have such a mild taste that even my husband who hates sweet potatoes loved the dish, he still doesn’t know they were sweet potatoes ha, ha.
kral70 says
All i have on hand right now is pre cooked shredded roast chicken, would that complete ruin this recipe? I’ve not made it before and i hate changing things on my first try but really want to use up this chicken. Thx!
Elizabeth Higgins says
Every part of this recipe speaks healthy and I love it! What do you think about using zucchini “zoodles” instead of the white sweet potato or carrot “swoodles” in your recipe? I might also tweak it a bit by omitting the ginger and sprinkling some sesame seeds on top. Looking forward to making this for dinner! Thanks for this wonderful recipe, Michelle!
Daryn Brasher says
Daryn Brasher
Just finished eating this for dinner tonight. One of my new favorite. Used Japanese sweet potatoes. This will go into the regular rotation.
Shalar says
So, do the sweet potato noodles make this dish sweet? I’m not a fan of sweet foods, so I’m wondering if the sweet potato will be too sweet. Or can something can be used in lieu of sweet potato?