'Just Like Takeout' Chicken & Shrimp Chow Mein

ep #2 of healthy in thirty: healthier takeout noodles for 395cal/28g protein per serving

This high protein, veggie-packed noodle dish is a staple in my dinner rotation. Andddd if you need something with flavor that also has some veggies because you need to come back to life after memorial day weekend, this is it!

They store well in the fridge for 2-3 days and are so easily customizable with whatever protein you want to use. I’ve done airfried tofu, chicken, shrimp, and even added scrambled eggs for additional protein. I love these noodles because they literally taste like takeout, but are less than 400cal per serving, high in protein, use way less oil and get a lot of bulk from veggies like cabbage and carrots.

Ingredients

Servings: 3

Calories: 395, Protein: 27.5g

• For the Sauce:

  • 1 cup chicken bone broth/chicken broth

  • 3 tablespoons oyster sauce

  • 2 tablespoons soy sauce

  • 1 tablespoon cornstarch

  • 1 tspoon grated ginger

  • 3 cloves garlic, grated

  • 1 tablespoon sambal, chili flakes, or chili crisp (adjust to taste for spiciness)

• For the Noodles:

  • 8 oz wheat noodles (Trader Joe's, cooked according to package directions)

  • 2-3 chicken thighs, cut into bite-sized pieces

  • 8 oz shrimp, peeled and deveined (sub with airfried tofu, 2-3 eggs)

  • 1/2 tablespoon sesame oil

  • 3 cloves garlic, minced

  • 1 cup broccoli florets

  • broccoli stems from florets, thinly sliced

  • 2 cups green cabbage, sliced

  • 1 cup shredded carrots (pre-shredded carrot package)

  • 2 green onions, chopped (for garnish)

Steps

1. Cook the Noodles:

   • Cook the wheat noodles according to package directions (about 4 minutes). Drain and set aside.

2. Prepare the Sauce:

   • In a bowl, whisk together the chicken broth, oyster sauce, soy sauce, cornstarch, grated ginger, grated garlic, and sambal or chili flakes. Set aside.

3. Sauté the Chicken and Vegetables:

   • Heat the sesame oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté until fragrant.

   • Add the bite-sized chicken thighs and cook until browned on all sides.

   • Add the sliced broccoli stems and sauté for 2-3 minutes.

   • Add the broccoli florets and sliced green cabbage, cooking until the cabbage just begins to wilt.

4. Cook the Shrimp:

   • In a separate pan, sauté the shrimp over medium heat until pink and cooked through. Remove from heat and set aside.

5. Combine Everything:

   • Add the cooked noodles, shredded carrots, and prepared sauce to the chicken and vegetable mixture. Toss everything together until the noodles are well coated with the sauce.

   • Add the cooked shrimp back into the pan and gently mix to combine.

6. Remove from heat and garnish with chopped green onions.