This Purple Cabbage Chicken Lo Mein is delicious and easy to make in just 15 minutes. Skip the takeout and make a healthier version right at home!
Are we still holding on to our new year’s resolutions to a better lifestyle? Well, we’re certainly trying! We’ve been replacing cookies with smoothies, eating plenty of vegetables and plant-based meals and doing ok! So eleven days into the new year, it’s time for a comforting pasta dish.
The trick to keeping new year’s resolutions? Listen to your cravings and give yourself a break once in a while.
Did you know you can even make a pasta dish healthy-ish? Just ditch the butter and cream and load up on vegetables instead. Stir-fries are the best for this!
Adding color to your dishes is the perfect way to perk up your dark and gloomy winter days, and this 15-minute Purple Cabbage Chicken Lo Mein is just the thing to cook!
We love making stir-fries as they are fast and easy, and the combinations are unlimited! In this lo mein, we used purple cabbage, carrots, onion, and chicken, but if you are a vegetarian, just replace chicken with firm tofu! Toss everything in the pan, stir-fry and a couple of minutes later, your lunch is ready to serve!
If you don’t have purple cabbage at hand, regular cabbage works as well, or use broccoli instead.
1 cup chicken breast - if you are vegetarian use tofu instead
salt, pepper as needed
1 ts sesame seeds
1 ts pine nuts
1 tbs sunflower seeds
1 tbs almond flakes
Prepare your vegetables: thinly slice or shred cabbage, peel and slice onion, cut carrots into thin strips or grate.
Toast your nuts: heat a pan to medium, then add assorted seeds and nuts and dry toast until golden brown, stirring regularly. Remove from pan and set aside to cool down.
Prepare noodles according to package instructions. I cooked mine in salted water for about 3-4 minutes, then drained and set aside to cool.
Prepare your chicken (or tofu) - cut chicken breast into strips, season with salt, pepper, red paprika and garlic powder. Heat a large skillet or wok, add about 1 tbs vegetable oil and toss in the hot pan, stir-fry until cooked through. Remove from pan and set aside.
Using the same pan, add another tbs of oil if needed, and then add sliced onions and carrots to the pan. Stir fry for a couple of minutes, until fork-tender, scrapping the bottom as you cook to loosen the browned bits up. Add the cooked noodles, shredded purple cabbage, cooked chicken and a drizzle of soy sauce, then toss around in the pan to combine. Add more sauce if needed and give it a taste. Season with salt & pepper to taste.
Serve topped with a sprinkle of toasted nuts.
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