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Paleo Chicken Lo Mein (Whole30, Low Carb Option)

Better-than-takeout paleo chicken lo mein is made using chewy cassava flour noodles, chicken, and veggies coated in the most flavorful sauce! It can easily be made Whole30 and low carb using zucchini noodles as well.

Lo mein was one of my favorite Chinese takeout dishes growing up. I just love the taste of the salty and sweet chewy noodles, with the crunchy and tender veggies. It’s just the most comforting and addicting combo.

These days, I don’t really ever get typical Chinese food since most of the food have some form of gluten in them. However, that doesn’t mean I can’t recreate delicious takeout dishes that are healthy but still flavorful, like this gluten free chicken lo mein recipe!


  • 12 oz Jovial Foods cassava spaghetti pasta or 5 medium zucchini, spiralized (for Whole30 & low carb)
  • 1 tsp sesame oil OR 1 tsp sea salt for zucchini noodles
  • 1 lb boneless, skinless chicken thighs or breasts, thinly sliced
  • 1 tbsp coconut aminos
  • 2 tsp rice vinegar
  • 1 tsp sea salt
  • 1 tbsp avocado oil or more if needed
  • 1/2 onion sliced
  • 1 carrot julienned
  • 1 red bell pepper thinly sliced
  • 4 garlic cloves minced
  • 1 inch ginger grated
  • 2 cups mung bean sprouts
  • Sliced green onions for garnish

Lo Mein Sauce

  • 1/2 cup coconut aminos
  • 1 tbsp fish sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil


For Jovial Foods Cassava Spaghetti Pasta: Boil water and cook the pasta until al dente (about 1-2 minutes shy of package instructions). Drain and toss with 1 tsp of sesame oil. Set aside.

For zucchini noodles: Spiralize the zucchini into noodles, cut it a few times so the noodles aren’t too long, then place in a colander over the sink. Toss with sea salt until evenly coated and let the zucchini noodles sit for 20 minutes so they can sweat. Use your hands to squeeze the zucchini noodles to release as much moisture as possible, then set aside.

  1. Combine chicken slices with coconut aminos, rice vinegar, and sea salt, and let this sit for 10 minutes. Chop and prep the vegetables, and whisk together the lo mein sauce while the chicken marinates.
  2. Heat avocado oil in a large skillet over medium high heat.
  3. Add the chicken slices in a single layer and cook for 2 minutes per side. Transfer the chicken to a plate with a slotted spoon, leaving the chicken juice in the skillet.
  4. Add more oil, if needed, then add onion, carrot, and red bell pepper to the skillet and stir cooking for 2 minutes. Add garlic and ginger, and cook for 1 minute.
  5. Add the chicken and pasta (or zucchini noodles) to the skillet with the lo mein sauce. Toss together with a tong.
  6. Add mung bean sprouts, and toss together again until the sprouts are slightly wilted and the lo mein sauce is mostly absorbed.

Transfer to a serving dish, and garnish with green onions before serving.