This delicious Chicken Lo-Mein is made with butternut squash noodles and packed with vegetables and flavor! You’ll love this Paleo and Gluten-free variation of the classic take-out dish. Whole30 compliant, too!
You may or may not be aware of my obsession with butternut squash noodles, or better called, butternut noodles. Can we also call them boodles? It really doesn’t matter what we call them, all you need to know is they are absolutely delicious!
Throughout the fall and winter, my “go-to” lunch has been my boodles sautéed with some veggies, and tossed with a tangy Asian sauce. It’s pretty much perfect. When my husband discovered my fantastically delicious lunch, he wondered why I hadn’t made this for the family??
Well, if I’m being totally honest, it’s because sometimes I love to make large portions of these meals and enjoy for several days. In other words…….. I don’t want to share.
I know you’re thinking I am terrible person, but part of me was also unsure I wanted to make this for the whole family if I wasn’t sure my kids would be fans of the whole “boodle” thing.
So we gave it a go on a Friday night a few weeks ago. Full on Asian take-out night with my boodle lo-mein, and some added chicken for protein.
So to my pleasant surprise, the kids absolutely loved it! They definitely picked out the mushrooms, but happily gobbled up those butternut noodles! This was the first time I was able to get them to try, and it was a success.
Chicken Lo-Mein (Paleo)
- 1 large butternut squash*
- 2 tbsp avocado oil divided
- 4 cloves minced garlic divided
- 1 lb raw chicken breast tenders cut into bite sized pieces
- 12 oz sliced mushrooms
- 1 red bell pepper diced
- 2 cups baby bok choy chopped
- 1/3 cup coconut aminos
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp chopped fresh ginger
- 1 tsp crushed red pepper (optional)
- 1/4 cup sliced green onion
- 1/4 cup fresh cilantro chopped
- 1/3 cup slivered almonds or chopped cashews optional
Begin by preparing your butternut squash noodles. Preheat your oven to 400 degrees and set your rack in the center position. Cut off the bulbous end of your butternut squash, you will not spiralize this part of the squash and can use for another dish. Peel the long of your squash, and then slice in half vertically to make it easier to spiralize. Spread the noodles over a baking sheet and sprinkle with a tbsp of oil. Sprinkle with a little salt. Place in the oven and bake for 10-12 minutes.
While squash is baking, heat a large skillet to medium heat. Once hot, add the additional tbsp oil, then 3 cloves garlic. Saute for about 1 minute, then place the chicken and mushrooms in the skillet. Cook the mushrooms and chicken together for about 4-5 minutes, now add the bell pepper and bok choy. Continue to saute the vegetables and chicken.
Meanwhile, make your sauce. Whisk together coconut aminos, rice vinegar, sesame oil, fresh ginger, garlic, and crushed red pepper if using.
Once the vegetables are softened and the chicken is cooked through, toss in the butternut squash noodles to the skillet. Now add the sauce and coat the noodles, chicken, and veggies tossing around with a wooden spoon or tongs.
Serve hot and top with green onion, cashews or almonds (if using), and fresh cilantro.
*This should make around 4-5 cups of spiralized butternut noodles if you want to save time and store buy.