Fast-cooking, amendable to whatever vegetables are lurking in your fridge, and ultra family-friendly, this easy Beef Lo Mein is dinner tonight and lunch tomorrow… assuming you don’t polish it all off in one sitting anyway!.

Why You’ll Love This Takeout-Style Recipe

• It’s Quick and Simple. Keep a few staples like garlic and soy sauce on hand, along with instant flavor-makers like hoisin (the rough equivalent of Asian barbecue sauce) and sesame oil, and a nutritious dinner (like this Vegetable Lo Mein) is never more than 30 minutes away, fewer if you use frozen vegetables.
• Everyone Will Enjoy It. Healthy stir fry recipes make an appearance at least once a week around these parts. Partly because they’re nutritious and easy, but mostly because they’re incredibly delicious and crowd-pleasing.
• It’s Easy on Your Wallet. This recipe (and Tofu Stir Fry) is affordable to make. Beef lo mein is made of simple, nutritious ingredients. Thanks to noodles, the beef (and thus your dollar) goes a long way in this recipe.
• It’s Flexible. Lo mein is made of noodles, a protein (usually beef or chicken), vegetables, and a sweet and savory sauce. The recipe here is a starting point. Feel free to swap in other vegetables you have on hand, season to taste, and serve with any of your favorite sides.

What’s the Difference Between Beef Chow Mein and Beef Lo Mein?

These are two popular Chinese takeout entrees that are similar in flavor and ingredients, but the preparation of the noodles differs.

• Chow mein means “fried noodles.” The noodles are cooked, then pan fried before adding the other ingredients. (This Chicken Chow Mein is a great recipe.)
• Lo mein means “tossed noodles.” You cook the noodles, then stir them into the stir fried meat and vegetables.

Since the noodles in this recipe are tossed in at the end, that makes it beef lo mein. (Wow your friends with this one!)

Whether chow mein or lo mein is better is entirely up to you!

How to Make Beef Lo Mein

The Ingredients

• Beef. Today’s lo mein protein of choice. Beef offers protein, iron, and several essential vitamins such as B6 and B12. It’s regarded to be healthy in moderation.

• Noodles. Saucy, slippery noodles are a pure delight! For a healthy spin, I prefer to use whole grain noodles, which are higher in fiber and nutrients (I use this trick in my Stir Fry Noodles too).
• Garlic + Ginger + Soy Sauce. The stir fry Big Three.
• Hoisin. This sweet/savory/umami sauce is nearly all you need to make fabulously flavored stir fries. I always have a jar of it on hand.

• Vegetables. My favorite combination of vegetables for stir fries is broccoli, bell pepper, and carrots for the array of colors and nutrients. Snow peas are also delicious. That said, you can make stir fry with just about any veggie you have around.
• Water Chestnuts. While optional, I have been smitten with their crunch since I was in high school ordering Mongolian beef lo mein with my hard-earned dollars at lunch.
• Toasted Sesame Oil. While optional, this adds a professional, finished taste to the lo mein. It’s intensely nutty, savory, and makes the lo mein all the harder to stop eating.

The Directions

1. Prep the Beef. Slice it and coat it in the baking soda mixture.
2. Cook the Noodles. Cook just until they’re al dente.

3. Stir the Sauce Together. A liquid measuring cup works well for this.

4. Cook the Beef With Sauce. Remove it while it’s still a little pink inside.

5. Cook the Vegetables. We want them to be crisp-tender.
6. Combine. Add all the ingredients back to the pan, stirring to heat and coat in the sauce. ENJOY!

Storage Tips

• To Store. Refrigerate leftover beef lo mein in an airtight container for 4 days.
• To Reheat. Rewarm leftovers in a skillet on the stovetop over medium-low heat or gently in the microwave. Splash a little water or broth onto the noodles to keep them from drying out.
• To Freeze. You can freeze beef lo mein. Freeze in an airtight, freezer-safe container for up to 3 months. Let thaw overnight in the refrigerator.

What to Serve With Beef Lo Mein

• Veggies. Pair beef lo mein with Roasted Eggplant, Sauteed Mushrooms, or Air Fryer Green Beans for extra veggies.
• Salad. Asian Cucumber Salad or Asian Cabbage Salad would both be tasty.
• Toppings. Spruce up your beef lo mein with your favorite toppings! Green onion, sesame seeds, chopped peanuts, bean sprouts, or wonton strips would all be tasty.

Recommended Tools to Make this Recipe

• Cast Iron Skillet. If you prefer a large skillet over a wok, this 12-inch Staub with enamel bottom is second to none!
• Knife Set. This 10-piece Zwilling set stays sharper longer than expected.
• Pasta Strainer. A 5-quart colander with large handles is perfect for noodles for the whole family.

Recipe Tips and Tricks

• Slice the Beef Against the Grain. This helps tenderize its fibers.
• Don’t Overcook the Beef. Tender, flavorful beef is the goal here, so make sure you don’t overdo it. When overcooked, beef can become tough and dry.
• Use the Veggies You Have. Raid the fridge or buy your favorites! Feel free to swap in the vegetables your family enjoys most. Stir fries are also an ideal place to use vegetables that are past their prime.
• Don’t Skip the Water Chestnuts. While they aren’t a critical component in this easy beef lo mein recipe per se, they add a delectable crunch that I think makes it extra tasty. Even if you don’t typically purchase them, I urge you to give them a try.

Print Add to Collection Go to Collections

Beef Lo Mein

Easy, healthy beef lo mein featuring tender beef sautéed with broccoli, noodles, and vegetables in a yummy sweet and savory lo mein sauce.

Course Main Course

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 480kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 pound sirloin top round steak, or flank steak
• 1/2 teaspoon baking soda
• 6 tablespoons water divided
• 6 ounces long noodles such as whole grain spaghetti or whole grain fettuccine, soba noodles, or udon noodles
• 1/4 cup reduced sodium soy sauce plus additional to taste
• 1/4 cup hoisin sauce
• 4 cloves garlic minced or grated (about 1 heaping tablespoon)
• 1 tablespoon finely chopped fresh ginger
• 1/2 teaspoon crushed red pepper flakes plus additional to taste
• 1 tablespoon canola oil or peanut or grapeseed oil
• 2 medium carrots peeled and cut into thin coins
• 1 head broccoli cut into small florets (about 3 cups), or 3 cups thinly sliced cabbage
• 1 red bell pepper cored and thinly sliced
• 1 (8-ounce) can sliced water chestnuts drained
• 4 green onions thinly sliced divided
• 2 teaspoons toasted sesame oil optional

Instructions

• For easier slicing, place the beef in the freezer for 15 minutes to firm up. Cut the beef across the grain into very thin (1/4-inch or smaller) slices. Cut any long slices in half crosswise (each strip should be around 3 inches or so long).
• Place the beef in a medium bowl. In a small bowl, stir together the baking soda and 2 tablespoons of the water. Pour over the beef and toss to coat. Let sit 5 minutes (this helps to tenderize it).
• Meanwhile, in a large pot of salted water, cook the noodles just until al dente. Drain and rinse under cool water. Set aside.
• In a small bowl or larger liquid measuring cup, stir together the soy sauce, hoisin, garlic, ginger, and red pepper flakes. Keep handy near the stove.
  
• In a wok or large, nonstick skillet, heat the oil over medium high. Add the beef and cook until crisp on the outside but still pink on the inside, about 3 minutes. The beef will give off liquid, which is fine. Stir in 1 tablespoon of the sauce and let cook 30 seconds. With a large spoon, scoop the beef onto a plate (any cooking juices left behind will cook away).
  
• Add the carrots, broccoli, and bell pepper. Cook until crisp-tender, about 2 minutes. Stir in the remaining 4 tablespoons (1/4 cup) of water and let the vegetables steam until the broccoli turns bright green and most of the liquid has cooked away, about 2 minutes more.
  
• Stir in the water chestnuts, half of the green onions, and 2 tablespoons of the soy sauce mixture and let cook 30 additional seconds.
• Reduce the heat to medium. Add the noodles and beef and pour the remaining soy sauce mixture over the top. With tongs, stir and toss until the noodles are heated through.
• Drizzle the sesame oil over the top (if using) and sprinkle on the remaining green onion. Toss to combine. Enjoy!

Video

Notes

• TO STORE: Refrigerate leftover beef lo mein in an airtight container for 4 days.
• TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat or gently in the microwave. Splash a little water or broth onto the nooldes to keep them from drying out.
• TO FREEZE: Freeze in an airtight freezer-safe container for up to 3 months. Let thaw overnight in the refrigerator.

Nutrition

Serving: 1(of 4) | Calories: 480kcal | Carbohydrates: 59g | Protein: 36g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Potassium: 1029mg | Fiber: 6g | Sugar: 11g | Vitamin A: 6647IU | Vitamin C: 105mg | Calcium: 119mg | Iron: 5mg

Related Recipes

Stir fries and other Asian specialties are delicious and full of nutritional value. Here are some of my favorites:

Stir Fries

Egg Fried Rice

Save Recipe Saved

Main Dishes

Healthy Orange Chicken

Save Recipe Saved

Slow Cooker

Crockpot Sweet and Sour Chicken

Save Recipe Saved

Burrata isn’t just a cheese—it’s an experience. This Caprese-inspired Burrata Salad balances its sublime creaminess with peppery arugula, sweet cherry tomatoes, a sunny lemon dressing, and syrupy balsamic glaze—just add some crusty bread on the side!

Why You’ll Love This Tomato Burrata Salad Recipe

• No-Cook Summer Dinner. Like my Italian Chopped Salad and Antipasto Salad, this is a salad you can make into a meal—especially if you pair it with Grilled Flank Steak, Smoked Chicken Breast, or your favorite protein. Best of all, you don’t need to turn on the oven to make it! (Who wants to turn on the oven when it’s 90 degrees out?! Absolutely no one!)
• One Word: Burrata. It’s literally cheese inside of cheese—a shell of mozzarella with cream and cheese curds inside. Needless to say, it’s a lot on its own, but pairing it with light, fresh ingredients balances that buttery richness. (Can’t get enough burrata? Be sure to try my Burrata Pizza too, or swap burrata for mozzarella in my Caprese Pasta Salad!)
• A Versatile Recipe. Like all salads, this burrata salad is fabulously flexible. I share some ideas below, but the bottom line is, there’s a lot of room to make this recipe your own.
• The Quintessential Summer Salad. Seriously, it doesn’t get much better than this. The creamy burrata is balanced by fresh tomatoes, greens, basil, and a citrusy dressing—what more could you ask for? It also transitions from backyard barbecue to potluck picnic or a weeknight dinner on the patio with ease.
• Made in Minutes. This burrata salad comes together quickly, leaving you more time to enjoy the summer fun.

How to Make Burrata Salad

The Ingredients

For the Burrata Salad

• Baby Arugula. The peppery bite of arugula is ideal for pairing with decadent burrata, but you can go with milder spinach if you prefer.
• Cherry Tomatoes. Use all red tomatoes for a traditional look, or multicolored for some pizzazz. You choose!

• Fresh Burrata Cheese. These days, most grocery stores sell burrata. You can usually find it in plastic tubs alongside fresh mozzarella. Burrata can be made with buffalo milk or cow’s milk; use whichever you prefer for this recipe.

• Fresh Basil Leaves. Because basil, tomatoes, and creamy burrata cheese are a trifecta of deliciousness! Save the rest for Basil Pesto.
• Balsamic Glaze. Buy it or make your own. Some aged balsamic vinegars are thick and syrupy without having to cook them down into a glaze first.
• Kosher Salt and Black Pepper. This is also a great opportunity to grab that jar of flaky fleur de sel from your pantry.

For the Dressing

• Extra-Virgin Olive Oil. Use a fancy one of you have it!
• Lemon Juice. Lemon brightens up the flavor of this salad, and the acid also brings balance to the rich burrata.
• Kosher Salt and Black Pepper. Yep, a little more in the dressing.

The Directions

1. Make the Base. Combine the arugula with half of the tomatoes, half of the burrata, and half of the basil in a large bowl.

2. Make the Dressing. Whisk together the dressing ingredients in a small bowl or liquid measuring cup.

3. Dress the Salad. Spoon about 3 tablespoons of dressing over the salad and toss to coat.

4. Top It Off. Add the remaining tomatoes, burrata, and basil to the salad, then drizzle with the balsamic glaze. Serve with additional dressing on the side and ENJOY!

Recipe Variations

• Burrata Salad With Fruit. Swap the tomatoes for sliced peaches, nectarines, plums, or a combination of all three stone fruits. Figs would make a luscious addition, as would blueberries. Keep the basil or try mint leaves instead.
• Burrata Salad With Balsamic Vinaigrette. Instead of the lemon vinaigrette in this recipe, use the dressing from my Balsamic Chicken Salad and skip the balsamic glaze.
• Burrata Panzanella. Add cubes of toasted crusty bread (sourdough or a baguette will work well!) to your salad.
• Burrata Prosciutto Salad. Tear slices of prosciutto over the top. This variation. is extra delicious with peaches.
• Extra-Summery Burrata Salad. Diced cucumbers and fresh corn (or Grilled Corn!) amp up the summery flavors in this burrata salad even more.

Storage Tips

• To Store. Refrigerate leftovers in an airtight container for up to 2 days. (I don’t recommend purposely making this salad in advance to serve later.)
• To Freeze. This is not a recipe that freezes well. Enjoy it fresh!

What to Serve with Burrata Salad

• Cocktails. Burrata salad is best enjoyed al fresco with a glass of Italian Margarita or White Sangria.
• Bread. Visit your favorite bakery and pick up some crusty bread for serving with your burrata salad, or make my No Knead Foccacia if you’re feeling ambitious. Crostini is delicious here too!
• Whole Grains. Make your salad a meal by tossing it with cooked farro or quinoa.
• Chicken. Round out your dinner with a simple chicken recipe like my Grilled Chicken Breast or Air Fryer Chicken Thighs.
• Seafood. Grilled Shrimp and Broiled Salmon are also easy options for pairing with burrata salad.
• Italian Dishes. Serve burrata salad as an appetizer or side with Pesto Pasta or Zucchini Lasagna.

Recommended Tools to Make this Recipe

• Mixing Bowls. These bowls are my favorite because they do double-duty as mixing bowls and serving bowls.
• Non-Slip Cutting Board. A cutting board that actually stays in place!
• Sharp Knife. Dull knives just won’t cut it (pun intended) with tomatoes.

Recipe Tips and Tricks

• Use the Best Ingredients. When a recipe is simple, that’s when ingredients matter most. Pick up a pint of cherry tomatoes from the farmers’ market, use your best bottle of olive oil, and don’t skimp on the balsamic vinegar. You’ll be able to taste the difference here.
• Make Sure Your Burrata Is Fresh. Burrata is a fresh cheese that is best used within 48 hours of purchasing. Keep this in mind when planning your grocery shopping.
• Serve It Right Away. Yes, it will keep in the fridge for a bit, but burrata salad is so much better when served right after assembling. The greens are crisper, the tomatoes haven’t released all their juices into the salad, and everything is just fresher and more delicious.
• Let the Burrata Come to Room Temperature. Related to the previous point, this is a salad that tastes best at room temperature—you can tear the burrata into pieces while chilled (in fact, it’s easier this way), but it should be room temp when you serve it because this allows you to really appreciate its uniquely creamy texture.

Print Add to Collection Go to Collections

Burrata Salad

This Caprese-inspired burrata salad pairs rich, creamy burrata cheese with peppery arugula, cherry tomatoes, and balsamic glaze. It's divine!

Course Salad

Cuisine Italian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 280kcal

Author Erin Clarke / Well Plated

Ingredients

For the Burrata Salad:

• 5 ounces baby arugula about 5 cups
• 1 pint cherry tomatoes halved (about 2 cups), divided
• 8 ounces burrata cheese torn into rough pieces, divided
• 1/4 cup tightly packed fresh basil leaves chopped or torn into pieces, divided
• 2 tablespoons balsamic glaze store bought or see notes for homemade
• Kosher salt and black pepper

For the Dressing:

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Instructions

• Place the arugula in a large bowl. Add half of the tomatoes, half of the burrata, and half of the basil.
  
• Make the dressing: In a small bowl or liquid measuring cup with a spout, stir together the olive oil, lemon juice, salt, and pepper. Spoon lightly over the top of the salad, then toss to combine—you want everything to have a very light coating; about 3 tablespoons should do it.
  
• Scatter the remaining tomatoes, burrata, and basil over the top. Drizzle with the balsamic glaze. Serve immediately, with additional salt and pepper and dressing taste.
  

Notes

• To make balsamic glaze: In a small saucepan, combine 1/2 cup balsamic vinegar and 1 tablespoon honey. Gently simmer over medium-low heat until thickened and reduced by a little more than half, about 15 minutes, stirring occasionally. Remove from heat and set aside to cool. You’ll have a little extra (YUM!)
• TO STORE: Refrigerate leftovers in an airtight container for up to 2 days. I don’t recommend purposely making this salad in advance to serve later.
• TO FREEZE: This is not a recipe that freezes well. Enjoy it fresh!

Nutrition

Serving: 1 (of 4) | Calories: 280kcal | Carbohydrates: 10g | Protein: 12g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 40mg | Potassium: 403mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1897IU | Vitamin C: 35mg | Calcium: 374mg | Iron: 1mg

Related Recipes

Salads are the ideal summer dinner—light, fresh, and no cooking required! Here are some more of my favorites:

Salads

Red White and Blue Quinoa Fruit Salad

Save Recipe Saved

Mexican

Mexican Street Corn Quinoa Salad

Save Recipe Saved

Salads

Cucumber Tomato Avocado Salad

Save Recipe Saved

Tangles of zucchini noodles wrapped around burst cherry tomatoes in a garlic Parmesan sauce that forms itself right in the pan as the zucchini cooks, this bright Zucchini Pasta is the recipe that convinced me that zucchini noodles can, in fact, be as legitimately satisfying as regular pasta noodles.

Why You’ll Love This Zucchini Pasta Recipe

• Zucchini Noodles You’ll Actually Want to Eat. Most of the time if you are cooking with zucchini noodles, it’s because you are trying to save calories or keep things low carb. But, like my Healthy Shrimp Scampi, this creamy zucchini pasta is an absolute delight with its bright, summery flavors.
• Use Up All That Summer Zucchini. Zucchini Muffins and Blueberry Zucchini Bread are great, but if you’re looking for healthy ways to make zucchini for dinner, this zucchini pasta is right up there with my Stuffed Zucchini and Zucchini Pizza Boats.
• It’s a Versatile Recipe. You can keep the recipe vegetarian as written, or add your protein of choice. See “What to Serve with Zucchini Pasta” below for ideas.
• Zucchini Pasta Is Ridiculously Easy. 15 minutes of prep plus 10 minutes of cooking time equal an outstanding weeknight dinner option.

More About Zucchini Pasta

Zucchini pasta is a bit of a misnomer, because this recipe doesn’t actually include traditional pasta noodles—and no, you won’t find it alongside linguine and bucatini when you’re eating dinner at a ristorante in Italy.

Instead, it uses spiralized zucchini, meaning zucchini that has been cut into long, thin spaghetti-shaped “noodles” using a spiralizer machine.

Spiralizers are not expensive—the one I recommend will set you back around $20, but I know it can feel like a lot to add another appliance to your kitchen. I have a few suggestions for how to make zucchini noodles without a spiralizer below.

While zucchini noodles do not taste exactly like pasta noodles, if you cook them properly (meaning until they are al dente, not mushy), they are surprisingly satisfying.

Zucchini noodles absorb flavors well, you can twirl them around your fork like traditional noodles, and it does feel good to know you are enjoying a hefty serving of veg.

Zucchini noodles can also provide a pasta-like option for those who can’t have traditional pasta for dietary reasons. If you are gluten-free, wanting to reduce carbohydrates, or are following a diet like Whole30, keto, or Paleo, zoodles are a great option (check out these Whole30 Meatballs, by the way).

How to Make Zucchini Pasta

The Ingredients

• Zucchini. Zucchini noodles are a delicious, healthy pasta alternative that make this dish worthy of eating on repeat. They’re gluten-free, low carb, and keto/Paleo/Whole30 friendly.

• Lemon Juice + Cornstarch. The sneaky thickener for our pasta sauce. The lemon juice adds brightness, while the cornstarch helps the sauce thicken without resorting to heavy cream.
• Butter. While you could use extra-virgin olive oil, I love the flavor that butter adds to this zucchini pasta.
• Shallot +  Garlic. An iconic duo that creates a scrumptious flavor base for our pasta sauce.
• Cherry Tomatoes. Juicy, red pops of sweet goodness that flavor the sauce and every bite you take.
• Red Pepper Flakes. For the ideal amount of heat.
• Parmesan. Not only does the Parmesan provide salty, cheesy flavor, but it also plays a role in thickening our pasta sauce.
• Basil. A shower of fresh basil is the perfect finishing touch for this dish.

The Directions

1. Prepare. Spiralize the zucchini.

2. Start the Sauce. Prepare the lemon and cornstarch slurry.

3. Cook the Veggies. Sauté the shallots in butter. Add the garlic. Stir in the tomatoes.
4. Make It Creamy. Pour in the slurry and red pepper flakes.

5. Coat the Noodles. Add the noodles, stirring to coat them in the sauce.

6. Bring It All Together. Add the cheese. Cook until the noodles are al dente. Keep on tossing the whole time.

7. Finish and Serve. Sprinkle in salt and pepper, and add the basil. Top with Parmesan, and ENJOY!

Storage Tips

• To Make Ahead. Spiralize the zucchini noodles up to 2 days in advance, and store them in an airtight storage container in the refrigerator.
• To Store. Refrigerate leftovers in an airtight storage container for up to 3 days.
• To Reheat. Gently reheat leftovers in a large skillet on the stovetop over medium-low heat or in the microwave.
• I don’t recommend freezing this dish, as the zoodles can have a mushy texture once thawed.

What to Serve with Zucchini Pasta

• Meatballs. A side of Baked Turkey Meatballs would be a delicious and hearty addition.
• Shrimp. Zucchini pasta with shrimp is a winning combination. Garlic Butter Shrimp or Grilled Shrimp Seasoning would be tasty.
• Chicken. For a crowd-pleasing addition, serve this dish with Grilled Chicken Tenders or Air Fryer Chicken Thighs.
• Bread. For a gluten-free option, try this Almond Flour Bread. Or, you can pick up a loaf of your favorite bread from a local bakery. No Knead Focaccia is good too!

Recommended Tools to Make this Recipe

• Spiralizer. The easiest way to create perfect zucchini noodles.
• Tongs. The best way to toss the noodles.
• Large Skillet. A kitchen tool you’ll use constantly, and it’s perfect for many of these one pan meals.
• Citrus Juicer. A helpful gadget that’s worthy of a spot in your kitchen.

Keeping Zucchini Noodles from Becoming Soggy

Zucchini has a naturally high water content, meaning that if you aren’t careful, you’ll end up with soggy noodles and a watery sauce.

This zucchini pasta recipe uses the water content of zucchini to its advantage. As the zucchini releases water, we toss the zoodles continuously in Parmesan and a bit of cornstarch.

The cornstarch and Parm bind with the noodles, turning the zucchini liquid into a light, creamy zucchini pasta sauce. I stole the approach from this Pasta al Limone and was delighted to find that it works well here also.

Here are a few tips more tips to make your zucchini noodles not soggy:

• Wait to Add Salt. Salt naturally draws moisture out of ingredients, so it could make the noodles soggy if added too early. Wait to add the salt until just before serving.
• Don’t Overcook Them! Once the noodles are al dente, they’re done. Overcooked zucchini noodles can quickly become a mushy, soggy mess.
• Pat Them Dry. After you’ve spiralized your zucchini, lay the noodles on a towel, and gently press down to remove any excess moisture.

How to Make Zucchini Noodles without a Spiralizer

By far, the easiest and fastest way to make zucchini spaghetti is with a spiralizer. It’s inexpensive and once you own it, you’ll likely find yourself making veggie noodles more frequently.

I like countertop models like this one. You can find many similar models on Amazon and at other retailers too. You can use them for other vegetables in addition to the zucchini.

If you don’t have or wish to purchase a spiralizer, you certainly have options!

• You can use a handheld vegetable peeler like this one to create long, straight zucchini noodles.
• Slice your zucchini lengthwise on a mandoline for easy zoodles (I use this technique for my Zucchini Ravioli).
• If necessary, you can even cut zucchini noodles by hand using a knife. Cut long, thin noodles down the length of the zucchini (though by the time you are done, you may wish you’d bought a spiralizer).

Print Add to Collection Go to Collections

Zucchini Pasta

This creamy zucchini pasta pairs zucchini "noodles" with lemon, garlic, cherry tomatoes, and an easy Parmesan pan sauce. Bright and healthy!

Course Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 180kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 pounds zucchini about 4 medium
• 1/4 cup freshly squeezed lemon juice about 1 medium lemon
• 2 teaspoons cornstarch
• 2 tablespoons unsalted butter
• 1 small shallot finely chopped
• 3 cloves minced garlic
• 1 pint cherry tomatoes halved
• 1/4 teaspoon red pepper flakes
• 1/2 cup grated Parmesan cheese plus additional for serving
• 1/2 cup packed fresh basil leaves roughly chopped
• Kosher salt
• Ground black pepper

Instructions

• Spiralize the zucchini (see blog post above for tips). Set aside.
  
• In a small bowl or large liquid measuring cup, whisk together the lemon juice and cornstarch. Set near your stove.
  
• In a large skillet, melt the butter over medium heat. Add the shallots and saute until soft, about 3 minutes.
• Add the garlic and cook just until very fragrant, about 30 seconds.
• Add the cherry tomatoes and stir to coat. Let cook 2 minutes, just until the tomatoes begin to soften.
  
• Add the lemon juice mixture and red pepper flakes. Let simmer 1 minute.
• Add the zucchini noodles. Toss them with the mixture, using a pair of tongs to coat them as evenly as possible with the sauce and to break apart the noodles. At first the mixture will seem dry.
  
• Add the Parmesan cheese. Keep tossing and cooking. As the zucchini cooks and gives up its liquid, it will form a sauce that coats the pasta. Continue to cook and toss, until the zucchini noodles are al dente, about 4 minutes.
  
• Add a good pinch of salt and several grinds of pepper, then toss in the basil. Taste and adjust seasoning as desired. Serve right away, topped with extra Parmesan cheese.
  

Video

Notes

• TO MAKE AHEAD: Spiralize the zucchini noodles up to 2 days in advance, and store them in an airtight storage container in the refrigerator.
• TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
• TO REHEAT: Gently reheat leftovers in a large skillet on the stovetop over medium-low heat or in the microwave.

Nutrition

Serving: 1(of 4) | Calories: 180kcal | Carbohydrates: 16g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Potassium: 920mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1510IU | Vitamin C: 75mg | Calcium: 197mg | Iron: 2mg

Related Recipes

Zucchini is a summertime favorite, and these recipes are my favorite ways to highlight this versatile veggie:

Breakfast & Brunch

Zucchini Waffles

Save Recipe Saved

Side Dishes

Tomato Eggplant Zucchini Bake with Garlic and Parmesan

Save Recipe Saved

Main Dishes

Blackened Zucchini Tacos

Save Recipe Saved

If you think something sounds too good to be true, you haven’t tried Instant Pot Mac and Cheese yet. (Or rather, you haven’t tried this Instant Pot mac and cheese.)

Why You’ll Love This Pressure Cooker Mac and Cheese Recipe

• It’s Tested, Tried, and True. After having multiple recipe fails on a dish that the internet assured me was foolproof, I can now attest this is the best, creamiest, most (actually) foolproof recipe of them all.
• You Won’t Believe How Easy It Is. Water, noodles, four minutes of pressure cook time, add the cheese. BOOM. Better-than-the-blue-box bliss is yours!
• The Silky Sauce. Just like Instant Pot Spaghetti, the starches the pasta releases as it cooks help thicken the sauce and make it extra creamy (you DO need to drain the water for the mac and cheese, heads up!).
• Whoa, It’s Healthy Too. In Well Plated style, I was determined to come up with a healthy Instant Pot mac and cheese that didn’t skimp on flavor and comfort. (And if you don’t think that is possible, you clearly haven’t tried the Ultimate Creamy Mac and Cheese in The Well Plated Cookbook yet!)
• It’s Super Customizable. Just like my Cauliflower Mac and Cheese and Gourmet Mac and Cheese, this is a recipe that can be tweaked to your liking by adding mix-ins like steamed broccoli or Sautéed Broccoli, crumbled cooked bacon, and more. Keep reading, because I share some of my favorite ideas below!

How to Make Instant Pot Mac and Cheese

The Ingredients

• Pasta. I used whole wheat elbow noodles for an extra boost of nutrition. Whole wheat noodles are better for you thanks to their higher amount of nutrients and fiber, and no one will notice the swap.

• Cheese. Extra sharp cheddar cheese has the intense, cheesy flavor that mac and cheese needs, and it melts beautifully into the creamy sauce.

• Butter. For necessary richness to call this a proper mac ‘n’ cheese. Plus, cheese + butter = perfection!
• Greek Yogurt. Adds tanginess and helps make the sauce creamy without the need for heavy cream. Plus it’s high in calcium and potassium.
• Spices. Dry or ground mustard adds depth and very subtle tanginess. Cayenne pepper gives the dish a touch of heat. Nutmeg is the secret ingredient that will leave people wondering if you’re a mac and cheese wizard.

The Directions

1. Cook the Noodles. Stir the pasta, water, and salt together in an Instant Pot. Cook on HIGH for 4 minutes, then release the pressure.

2. Drain. Pour out all but a thin layer of water.

3. Season. Stir in the butter. Add the spices.

4. Add the Yogurt. Don’t use fat free or it will curdle.

5. Add the Cheese SLOWLY. If you add it too quickly, it will make your cheese sauce lumpy. ENJOY!

Recipe Variations

• Vegetable Instant Pot Mac and Cheese. Take a note from my Instant Pot Cauliflower Mac and Cheese, Butternut Squash Mac and Cheese, or Pumpkin Mac and Cheese and add veggies to this recipe. Sautéed Mushrooms or Roasted Broccoli would be delicious.
• Instant Pot Mac and Cheese with Chicken. As Tuscan Chicken Mac and Cheese can attest, chicken is tasty with mac and cheese sauce. Stir in Cooked Shredded Chicken or dice up Air Fryer Chicken Breast
• Pesto Instant Pot Mac and Cheese. Stir a dollop of Basil Pesto into your mac and cheese for an upgrade.
• Bacon Instant Pot Mac and Cheese. We love the bacon on this Brussels Sprouts Mac and Cheese, and I know some Air Fryer Bacon would take this dish to the next level too.
• Roasted Tomato Mac and Cheese. Stir Roasted Tomatoes into the finished dish for an elevated side dish.
• Parmesan Instant Pot Mac and Cheese. Sprinkle freshly grated Parmesan cheese over your finished mac and cheese.
• Spicy Mac and Cheese. Add a few dashes of your favorite hot sauce.

Storage Tips

• To Store. Refrigerate mac and cheese in an airtight storage container for up to 5 days. 
• To Reheat. Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. 
• To Freeze. Freeze mac and cheese in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

What to Serve with Instant Pot Mac and Cheese

• Protein. Pair your Instant Pot mac with kid-favorite Chicken Tenders or Air Fryer Steak.
• Vegetables. I love Roasted Green Beans and Sautéed Zucchini for rounding out a mac-and-cheese dinner.
• Fruit. If you want to keep your dinner light, serve Fruit Salad alongside your Instant Pot mac and cheese.
• Salad. Another idea for a light dinner is to make a simple salad like Arugula Salad or Spinach Strawberry Salad.

Recommended Tools to Make this Recipe

• Instant Pot. Perfect for making this recipe and all these Instant Pot recipes too.
• Cheese Grater. You can use a traditional cheese grater or try my food processor trick.
• Rubber Spatula. My go-to utensil for stirring and scraping in the Instant Pot.

Recipe Tips and Tricks

• Shred Your Own Cheese. It truly makes a difference! Pre-shredded cheese is tossed with cellulose, AKA the “powdery white stuff” that coats each shred to keep them from sticking to each other. This also keeps the cheese from melting as smoothly as we’d like.
• Add the Cheese VERY GRADUALLY. As with Cheese Fondue, if you add too much at once, your sauce will end up lumpy.
• Skip the Milk. Dairy burns easily in the Instant Pot, so do not use milk when pressure cooking. Instead of making Instant Pot mac and cheese with evaporated milk (or any milk), use water for the liquid, then add the dairy products (including cheese) after the pressure cooking cycle is complete.
• Vent Quickly. Vent the Instant Pot as soon as the pressure cooker time is up. Called a “quick release” this ensures the pasta remains al dente.
• Stick With the Winning Formula. I know it’s always tempting to make a recipe your own, but this is the kind of recipe where small tweaks like swapping regular yogurt for Greek yogurt or using milk instead of water can lead to disaster. You can customize your mac and cheese with different add-ins after it’s done cooking, but don’t switch up the main ingredients!

Print Add to Collection Go to Collections

Instant Pot Mac and Cheese

Thick and creamy Instant Pot mac and cheese with a healthy twist! This easy, foolproof recipe is great for fast dinners and sides.

Course Dinner, Main Course, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 4 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 504kcal

Author Erin Clarke / Well Plated

Ingredients

• 8 ounces uncooked whole wheat elbow macaroni pasta or whole wheat shells
• 1 3/4 cups water
• 1/2 teaspoon kosher salt divided
• 2 tablespoons unsalted butter cut into 2 to 3 pieces
• 1 (5.3-ounce) container full fat Greek yogurt do not use fat-free, about 1/2 cup
• 1/2 teaspoons dry mustard
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground cayenne
• 1/8 teaspoon ground nutmeg
• 8 ounces extra-sharp cheddar cheese* shredded (about 2 cups)

Instructions

• Place the pasta, water, and 1/4 teaspoon salt in a 6-quart or larger Instant Pot or electric pressure cooker. Stir well. Set to cook on high pressure (manual) for 4 minutes (for elbow macaroni noodles) or 5 minutes (for shells). As soon as the timer goes off, release the remaining pressure.
  
• Carefully open the lid to the Instant Pot. If it still looks very liquidy, drain off all but a thin layer of the pasta water, reserving any water you drain away. (I used an oven mitt to pick up the Instant Pot insert and drain a small amount of excess water into a liquid measuring cup with a spout.)
  
• Stir in the butter until it melts. Then, stir in the mustard, black pepper, cayenne, nutmeg, and remaining 1/4 teaspoon salt.
  
• Next, stir in the Greek yogurt.
  
• Add the cheese by small handfuls (a few tablespoons at a time), stirring to completely melt between each addition. Don't rush the process or your mac and cheese will be lumpy (your patience will be rewarded!). If at any point, the pasta cools too much, turn on the Saute function for a minute or two as needed. The mac and cheese should look very creamy and saucy, but if it is thicker than you would like, add a little of the reserved pasta water until your desired consistency is reached. Taste and adjust seasoning as desired. Enjoy!
  

Video

Notes

• *For the smoothest, creamiest mac and cheese, shred your own cheddar from a block. Pre-shredded cheeses are coated with a powdery substance to keep them from flaking and will not melt smoothly. The fastest way to do this (it takes seconds!) is in a food processor fitted with a grater blade.
• TO STORE: Refrigerate mac and cheese in an airtight storage container for up to 5 days. 
• TO REHEAT: Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. 
• TO FREEZE: Freeze mac and cheese in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 4) | Calories: 504kcal | Carbohydrates: 46g | Protein: 26g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 74mg | Potassium: 225mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 771IU | Vitamin C: 0.1mg | Calcium: 472mg | Iron: 2mg

More Mac and Cheese Recipes

Pastas

Spinach Artichoke Mac and Cheese

Save Recipe Saved

Pastas

Greek Mac and Cheese

Save Recipe Saved

Pastas

Italian Mac and Cheese

Save Recipe Saved

Succulent, slightly charred Grilled Shrimp are one of the simple pleasures of summer—if you know how to grill them the right way. This recipe will help you achieve grilled shrimp perfection every single time!

Why You’ll Love This Grilled Shrimp Recipe

• Grilled Shrimp Is Fast. Like, lightning fast. So fast that it takes more time to fire up the grill than it does to cook the shrimp. (Might as well make some Grilled Corn or Grilled Broccoli since you took the time to preheat the grill though, right?) 
• It’s Also Easy. Whisk together a homemade Grilled Shrimp Marinade or Shrimp Seasoning, prep the shrimp if needed, and cook it. Your work is done.
• Shrimp Is a Treat. I don’t know about you, but I always feel like shrimp is something special—it’s not a dish I make on a regular basis, so it feels like a treat. While I love Grilled Chicken Breast and Grilled Pork Chops, grilled shrimp just hits different. (When it’s not grilling season, I love my Baked Shrimp Scampi and Air Fryer Shrimp!)
• You Can Scale It Up for a Party. Instead of the standard barbecue fare (looking at you, hot dogs!), impress your guests with a platter of grilled shrimp. Because it cooks so quickly, it’s great for entertaining—and this grilled shrimp recipe pairs well with all kinds of light, summery cocktails like White Sangria.
• It’s Versatile. Make grilled shrimp skewers with your favorite veggies, pile them onto pasta dishes like Garlic Shrimp Pasta, serve them over a bed of Lemon Rice, tuck them into Shrimp Tacos, or dip them in warm garlic butter for a decadent dinner. (Who can resist Garlic Butter Shrimp?!)

How to Make Grilled Shrimp

The Ingredients

• Shrimp. Technically, you can skip the peeling and deveining, but I recommend doing both. Peeling will help the seasoning or marinade soak in better and deveining prevents anyone from getting unpleasant grit in their mouths while eating. (Also, “vein” is a nice way of saying “digestive tract,” which is a nice way of saying, “it’s where the excrement lives.” So let’s get rid of it!)
• Shrimp Marinade or Grilled Shrimp Seasoning. Choose your own adventure! You’ll add lots of flavor to this grilled shrimp recipe with either option.
• Canola Oil. We use canola oil instead of olive oil here because it has a higher smoke point.

The Directions

1. Marinade or Season the Shrimp. For marinade, let sit at least 30 minutes, or up to 4 hours. If seasoning, you can cook the shrimp right away.

2. Grill. Brush the grill or pan with oil, then grill the shrimp on both sides until they’re pink and opaque. Serve immediately and ENJOY!

How Long to Grill Shrimp

Grilled shrimp should take 2 to 3 minutes per side to cook, but this is an estimate—the exact amount of time needed will depend on the size of the shrimp and the precise temperature of your grill. 

Because there can be some variation, instead of watching the clock, it’s important to watch the shrimp.

Shrimp are done cooking when:

• The tails curl slightly (a tight curl means they’re over-cooked!).
• The color goes from translucent gray to opaque pink.

Recipe Variations

• Teriyaki Grilled Shrimp. Use the teriyaki sauce from my Teriyaki Salmon to give your grilled shrimp some Asian-inspired flair. Simply brush the teriyaki sauce onto the shrimp just before grilling, and then again after they’re done cooking.
• Broiled Shrimp. To cook the shrimp in the oven, preheat the broiler. Line a sheet pan with foil and coat with nonstick spray (or use a well-seasoned cast-iron skillet). Broil the shrimp for 2 to 3 minutes, then flip them and broil the other side for 2 to 3 minutes more, or until opaque pink.
• Lemon Pepper Shrimp. Citrus and pepper pair beautifully with seafood—see my Lemon Pepper Salmon for proof! Use a store-bought or homemade lemon pepper seasoning; alternatively, you can use the seasoning or marinade linked in my original grilled shrimp recipe and serve the shrimp with an extra squeeze of lemon juice and freshly cracked pepper. Swap in lime juice or cayenne pepper for a kick.
• Sweet and Smoky Grilled Shrimp. Use my Salmon Seasoning, which has garlic powder, smoked paprika, and brown sugar for a delightful blend of sweet and savory flavors.

Storage Tips

• To Store. Grilled shrimp is best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To Reheat. Warm leftover grilled shrimp in a skillet on the stovetop over medium-low heat or in the microwave.
• To Freeze. Transfer the grilled shrimp to an airtight freezer-safe storage container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating according to the instructions above.

What to Serve with Grilled Shrimp

• Vegetables. For a light and healthy summer dinner, pair this grilled shrimp recipe with a simple side dish like Sautéed Broccoli or Roasted Red Potatoes seasoned with flaky sea salt.
• Pasta. Add grilled shrimp to Garlic Pasta with herbs like fresh parsley and a little bit of lemon zest or serve the shrimp atop a bowl of Pesto Pasta.
• Salad. Make a large bowl of Shrimp Pasta Salad or serve grilled shrimp on a bed of Arugula Salad.
• Grains. Grilled shrimp skewers are an excellent accompaniment to cooked farro or quinoa, seasoned with a squeeze of lemon juice.
• Grilled Dishes. Make your whole dinner on the grill! Toss some veggies on the barbecue and make Grilled Asparagus or Grilled Zucchini.

Recommended Tools to Make this Recipe

• Skewers. Use double prong grill skewers or simple wood skewers—just remember to soak them!
• Mixing Bowls. You’ll need these for marinating or seasoning the shrimp.
• Grill Tongs. If you’re putting the shrimp directly on the grill grates, tongs are essential for flipping them!

Recipe Tips and Tricks

• Thaw Frozen Shrimp. It’s absolutely fine to use frozen shrimp in this grilled shrimp recipe—in fact, most fresh shrimp at the grocery store was actually frozen and thawed. Let the shrimp thaw overnight in the refrigerator, or place the frozen shrimp in a bowl of cold water for about 15 minutes, stirring occasionally, until they thaw.
• Soak Your Skewers. If you’re using wooden skewers to grill your shrimp, it’s super important to soak them in water for at least 30 minutes, or up to overnight. This keeps them from igniting when you put them on the grill.
• Don’t Over-Marinate. If you’re using my grilled shrimp marinade, don’t leave the shrimp in it for more than 4 hours. At this point, the acid from the lemon juice will begin to change the texture of the shrimp.
• Flip the Shrimp in the Same Order You Placed Them on the Grill. Yes, this sounds supremely fussy, but seriously: shrimp cooks really fast and an extra minute or two on the grill can be the difference between tender perfection and rubbery disappointment. When it’s time to turn the shrimp and cook the other side, start with the shrimp or skewer you placed on the grill first.
• Use Wild-Caught Shrimp. They’re far more flavorful than the farmed variety!
• Don’t Pile the Cooked Shrimp on a Platter. Just like moody teenagers, grilled shrimp need their space! If you pile them on top of each other, they’ll continue to cook, which can make them rubbery.
• Save the Shells. You can save the shells of shrimp and use them to make seafood stock for clam chowder and other seafood soups and stews.

Print Add to Collection Go to Collections

Grilled Shrimp

How to make perfect grilled shrimp every time with seasoning or marinade. No muss, no fuss, just an easy, healthy summer dinner ready fast!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 4

Calories 96kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 pound shrimp peeled and deveined use jumbo, 15-18 count shrimp to cook directly on the grill without skewers; if using smaller shrimp, skewer them cook for less time
• 1 batch Shrimp Marinade or Grilled Shrimp Seasoning
• Canola oil for grilling

Instructions

• Marinade the shrimp for 30 minutes (or up to 4 hours); if using the seasoning, you can season and cook right away. If using wood skewers, soak them for at least 30 minutes (smaller shrimp will need skewers; larger shrimp can cook directly on the grates).
  
• Preheat an outdoor grill or indoor grill pan to medium high heat (425°F to 450°F). If using smaller shrimp, thread them on metal skewers or wooden skewers that have been soaked in water for at least 30 minutes.
• Brush the grill or grill pan with canola oil. Grill the shrimp, just until pink and opaque, about 2 to 3 minutes per side, turning once half way through (discard the extra marinade). Serve immediately.
  

Notes

• TO BROIL: To cook the shrimp in the oven, preheat the broiler. Line a sheet pan with foil and coat with nonstick spray. Broil the shrimp for 2 to 3 minutes, then flip them and broil the other side for 2 to 3 minutes more, or until opaque pink.
• TO STORE: Grilled shrimp is best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• TO REHEAT: Warm leftover grilled shrimp in a skillet on the stovetop over medium-low heat or in the microwave.
• TO FREEZE: Transfer the grilled shrimp to an airtight freezer-safe storage container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating according to the instructions above.
• Nutritional information is an estimate and had been calculated without the marinade or seasoning, as the calorie count will vary depending on which option you choose.

Nutrition

Serving: 1 (of 4, without seasoning or marinade) | Calories: 96kcal | Protein: 23g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 183mg | Potassium: 299mg | Calcium: 73mg | Iron: 1mg

Related Recipes

Shrimp is a fantastic source of protein—and it’s delicious too! Here are some of my favorite shrimp recipes.

Seafood

Cajun Shrimp and Grits

Save Recipe Saved

Pastas

Shrimp Orzo with Lemon and Asparagus

Save Recipe Saved

Main Dishes

Healthy Shrimp Scampi with Zucchini Noodles

Save Recipe Saved

Proudly stepping onto the podium to accept the Gold Medal on behalf of fast weeknight dinners everywhere: Chicken Stir Fry. Loaded with vegetables and finished with juicy mandarin oranges to convince the veggie suspect, this recipe is a favorite of kiddos big and little.

Why You’ll Love This Easy Chicken Stir Fry Recipe

• Stir-Fries Are Fast and Healthy. In the Venn diagram of nutritious and quick dinners, this chicken stir fry falls right into that sweet spot in the middle. Recipes like Teriyaki Chicken Stir Fry, Beef Stir Fry, and Tofu Stir Fry are a seriously tasty way to get your fill of vegetables and lean protein in a single meal.
• It’s Versatile. This chicken stir fry recipe is adaptable to the ingredients you have on hand—perfect for cleaning out that crisper drawer.
• You’ll Love the Sweet-and-Savory Flavor. Even among the robust collection of stir fry recipes on my site, today’s healthy chicken stir fry stands out. It’s juuuust sweet enough to make things interesting, without being cloying.
• Mandarin Oranges! Need I say more? While pineapple isn’t unheard of in a stir fry, mandarin orange segments are a little more unexpected—and a lot more delicious. They add a juicy burst of citrus flavor to this chicken stir fry recipe. (Love that flavor? Check out this Orange Chicken next!).

How to Make Chicken Stir Fry

The Ingredients

• Broccoli Slaw. My first secret ingredient. A variation of coleslaw, broccoli slaw features thinly shredded broccoli stems in place of (or in addition to) shredded cabbage. The beauty here? You don’t have to chop the broccoli. Simply open the bag, dump, and stir fry away.
• Mandarin Oranges. My second secret ingredient that makes this stir fry DELICIOUS. While I was making this stir fry, I took a cue from our cult classic Ramen Salad and tossed a few over the stir fry. It makes it fresh and kid-friendly
• Red Pepper. Thinly sliced red bell pepper adds color plus extra vitamins (A & C).

• Lean Protein. I made the stir fry with diced, boneless, skinless chicken breast and a handful of shelled edamame. Feel free to use one or both.

• Soy Sauce and Rice Vinegar. Create that classic Chinese-style stir fry flavor we all know and love.
• Honey. Adds just the right amount of sweetness without overloading the sauce with high-calorie sweeteners (and Sweet and Sour Chicken agrees!).
• Garlic and Ginger. A powerful, dynamic duo that’s essential in any classic stir fry sauce.
• Cornstarch. Thickens the sauce and brings everything together into one delicious stir fry.

The Directions

1. Cook the Chicken. Sauté the onion and chicken, then remove to a plate.
2. Make the Sauce. Whisk together the chicken stir fry sauce ingredients in a bowl.

3. Add the Vegetables. Next, sauté the vegetables until crisp-tender.

4. Finish. Return everything to the skillet and pour the sauce over the top. Allow the sauce to thicken for a few minutes, then top with the mandarin oranges, green onions, and seeds. ENJOY!

Storage Tips

• To Make Ahead. Chop the vegetables and cut the chicken breasts up to 1 day in advance. Store both in separate storage containers in the refrigerator until ready to prepare. You can also prepare the stir fry sauce 1 day in advance and store it in the refrigerator.
• To Store. Place stir fry leftovers in an airtight storage container in the refrigerator for up to 3 days.
• To Reheat. Gently rewarm leftovers in a large skillet on the stove over medium-low heat. You can also reheat this recipe in the microwave.
• To Freeze. Store this dish in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Chicken Stir Fry

• Healthy Grains. Pair chicken stir fry with your favorite grain to soak up any extra sauce! Try it with brown rice (or Instant Pot Brown Rice), white rice, or quinoa.
• Fried Rice. Enjoy a restaurant-style dinner at home by serving chicken stir fry with Cauliflower Fried Rice or Egg Fried Rice.
• Salad. Keep it light and fresh with Asian Cucumber Salad or Asian Noodle Salad on the side.
• Toppings. Garnish your stir fry with abandon! A drizzle of sesame oil, roasted peanuts or cashews, crushed red pepper flakes for some heat—you’ve got endless options!

Recommended Tools to Make this Recipe

• Large Glass Measuring Cup. For measuring and mixing up this easy stir fry sauce.
• Silicone Tongs. For quickly stirring and tossing your stir fry as it cooks without damaging your wok or skillet.
• Garlic Press. This garlic press is an absolute workhorse and it has a nifty little lever that pops out the garlic peel for you, making cleaning it out a breeze.

Recipe Tips and Tricks

• Prep Ingredients First. Stir fry recipes move quickly, so it’s important to have all your ingredients prepared before you start cooking. Chop all your vegetables, cut your chicken pieces, and measure out your spices and seasonings before you turn on the stove.
• Mind Your Vegetable Size. Try to cut your vegetables so they are uniform in size. This will help them cook in about the same amount of time.
• Swap in Frozen Vegetables. You can use frozen vegetables in this recipe if you prefer. Thaw them overnight in the refrigerator (or if you forget, warm them a little in the microwave). Pat them dry on a paper towel. Make sure your skillet is hot before you add the frozen vegetables, so they do not become soggy. Frozen veggies may cook faster than fresh, so keep an eye on them. Heads up: they won’t be *as* crisp as if you’d used fresh vegetables, but they’re a nutritious, budget-friendly, and time-saving option.
• Skip the Accompaniments. If you are looking for a new kind of stir fry, you could skip the actual noodles and/or rice entirely and enjoy this stir fry on its own with just the slaw. When the broccoli slaw sautées and soaks up the chicken stir fry sauce, its shape and texture resembles rice noodles.

Print Add to Collection Go to Collections

Chicken Stir Fry

An easy, healthy chicken stir fry with fresh vegetables, mandarin oranges, and a flavorful stir fry sauce. Delicious and nutritious!

Course Main Course

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 387kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 1/2 tablespoons extra virgin olive oil divided
• 1 1/2 pounds boneless skinless chicken breasts cut into bite-sized pieces
• 1 small onion diced
• 4 tablespoons low sodium soy sauce divided
• 1/4 teaspoon kosher salt
• 1 tablespoon minced fresh ginger
• 3 cloves garlic minced (about 1 tablespoon)
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1/4 teaspoon red pepper flakes
• 1 red bell pepper cored and thinly sliced
• 12 ounces broccoli slaw
• 1 cup shelled edamame fresh or frozen and thawed
• 1 cup mandarin oranges packed in juice drained
• Chopped green onions for serving
• Toasted sesame seeds optional, for serving
• Prepared brown rice or quinoa for serving

Instructions

• In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the onion and cook until beginning to soften, about 3 minutes.
• Add the chicken, 1 tablespoon of soy sauce, and salt. Cook, stirring occasionally, until the chicken is completely cooked through and the juices run clear when cut, about 5 minutes. With a spoon, remove the chicken and onion to a plate and set aside.
• In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, ginger, garlic, honey, rice vinegar, cornstarch, and red pepper flakes until smooth. Set aside.
• In the same skillet, heat the remaining 1/2 tablespoon oil. Add the bell pepper. Cook 3 minutes.
  
• Add the broccoli slaw and cook until the vegetables are crisp-tender, about 4 to 5 minutes more.
  
• Return the chicken and onions to the skillet. Add the edamame and pour the soy sauce mixture over the top and stir to combine.
  
• Let cook 1 minute to warm through and thicken the sauce. Top with the oranges, green onions, and sesame seeds. Serve hot with brown rice.
  

Video

Notes

• TO STORE: Place stir fry leftovers in an airtight storage container in the refrigerator for up to 3 days.
• TO REHEAT: Gently rewarm leftovers in a large skillet on the stove over medium-low heat. You can also reheat this recipe in the microwave.
• TO FREEZE: Store this dish in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
• TO MAKE AHEAD: Chop the vegetables and cut the chicken breasts up to 1 day in advance. Store both in separate storage containers in the refrigerator until ready to prepare. You can also prepare the stir fry sauce 1 day in advance and store it in the refrigerator.

Nutrition

Serving: 1(of 4) without rice or quinoa | Calories: 387kcal | Carbohydrates: 26g | Protein: 45g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 109mg | Potassium: 1292mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1980IU | Vitamin C: 141mg | Calcium: 96mg | Iron: 3mg

More Healthy Stir Fry Recipes

Stir Fries

Egg Roll in a Bowl

Save Recipe Saved

Main Dishes

Vegetable Lo Mein

Save Recipe Saved

Stir Fries

Egg Fried Rice

Save Recipe Saved

If you are the sort of person who believes that a cheeseboard can stand in for a full meal, then this Antipasto Salad will be to your taste. And, might I add, your taste is excellent.

Why You’ll Love This Italian Salad Recipe

• Impressive and Easily Transportable. Which means it’s perfect to take along to potlucks. Antipasto salad looks good on a serving platter and everyone loves the big, bold flavors in this dish.
• Speedy Side. This pulls together quickly! Need a little extra something to round out that pasta dinner? This antipasto salad is the perfect side for Pesto Pasta or Vegetable Lasagna!
• No-Cook Summer Dinner Worthy. When you just want to sit on the patio and enjoy an effortless meal after work, this is it. (This Italian Chopped Salad is another great option).
• Easily Customizable. Make it meatless! Add more meat! Subtract the olives! (Wait! What are you doing?! Never subtract the olives!) Antipasto salad is one of those fabulous recipes that’s super versatile and forgiving, so you pretty much can’t go wrong.

More About This Antipasto Salad

Ready for your new go-to summer salad? Looking for an especially elevated excuse to turn a cheeseboard into dinner? Antipasto salad is the recipe for you!

So what is the difference between antipasto and antipasto salad?

• Antipasto is the traditional first course of an Italian meal.
• It usually includes a mix of assorted cured meats like prosciutto, mortadella and salami, cheeses, and marinated vegetables like artichokes and red peppers.
• An antipasto salad is made with those classic Italian starter items piled atop crisp greens, with a simple balsamic vinaigrette that ties this whole tasty situation together.
• Essentially, the lettuce is the only difference.

This is why it is called antipasto salad, because all these common first course ingredients are mixed into one delicious salad.

Like a good charcuterie board or Italian Pasta Salad, this simple antipasto salad makes friends wherever it goes.

Just about the only way I can imagine improving the recipe is by washing it down with a glass of crisp wine.

How to Make Antipasto Salad

The Ingredients

• Romaine + Arugula. Our cold antipasto salad recipe starts with a base of crisp chopped romaine and peppery arugula. (Arugula is the base of this yummy Burrata Salad too!)
• Prosciutto. Silky and salty, this is always the first item on my antipasto board to disappear.
• Salami. Everyone loves it!
• Olives. A little briny. A lotta salty. I struggle with commitment and like a medley of green olives and kalamata olives here, but feel free to stick with just one if you have a preference. Do not use the olives from a can; while they have their place (supreme pizza), they don’t cut it here (nor in Niçoise Salad).
• Marinated Artichoke Hearts. To lighten things up.
• Roasted Red Peppers. Colorful and sweet. Prefer a little heat? Try pepperoncini.
• Feta. Salty, creamy, and absolutely scrumptious on this salad.

• Cherry Tomatoes. Bright and juicy, they bring the salad balance.
• Antipasto Salad Dressing. Some good-quality extra virgin olive oil, Dijon, garlic, and balsamic vinegar create a light and flavorful homemade Italian dressing that brings this salad to life.

The Directions

1. Make the base. Add the romaine and arugula to a bowl.
2. Whisk Together the Dressing. Pour half of it over the lettuce.
3. Assemble. Add your goodies and a bit more of the dressing. Finish with the feta and parsley. ENJOY!

Recipe Variations

• Antipasto Salad Wraps. Roll the ingredients up into a tortilla; layer on the lettuce first, followed by the cheese, meats, veggies, and a drizzle of dressing.
• Antipasto Salad Pizza. Brush pizza dough (perhaps my Whole Wheat Pizza Dough or try them on a Naan Pizza) with olive oil, then add some freshly grated Parmesan over the top. Bake until it’s golden and crispy on the edges, then pile the antipasto salad on top; slice and serve.
• Vegetarian Antipasto Salad. You can omit the meat altogether, substitute it with Grilled Eggplant and Grilled Zucchini, swap in a can of rinsed chickpeas, or use some high-quality plant-based meat substitutes.
• More Topping Ideas. Add slices of fresh mozzarella cheese, fresh basil leaves or oregano, marinated mushrooms, pepperoni, thinly sliced red onions—there are endless variations when it comes to antipasto salad.

Storage Tips

• To Store. Cover and store leftovers in the refrigerator for up to 1 day.

What to Serve with Antipasto Salad

• Cocktails. If you’re going to eat this al fresco on the patio, you should pair it with a light, summery cocktail like my Italian Margarita.
• Veggie Sides. Serve veggie side dishes like Roasted Zucchini or Roasted Asparagus alongside your antipasto salad or pile them right in!
• Bread. No Knead Focaccia or Rosemary Olive Oil Bread both complement the flavors in this salad.
• Whole Grains. You can bulk up the salad further with healthy full grains. Try farro for an extra-Italian option, quinoa for even more protein, or brown rice.

Recommended Tools to Make this Recipe

• Mixing Bowls. Ideal for preparing and serving this Mediterranean antipasto salad.
• Non-Slip Cutting Board. This cutting board won’t slip away while you’re prepping the ingredients.
• Salad Spinner. The easiest way to wash and dry lettuce.

Recipe Tips and Tricks

• Use the Best Ingredients. Like traditional antipasto, the success of antipasto salad relies on its ingredients. Choose good-quality ingredients and you’ll be rewarded with a dish that is so sublime, you’ll wonder if it’s ever worth cooking again.
• Don’t Forget to Pit the Olives. The downside of buying fancypants olives is that a lot of them still have the pits inside. If you don’t have an olive pitter, you can push the pits out with a stainless steel straw. Another option is to pit them with a chef’s knife—set an olive on a cutting board, place the blade of your knife on top of the olive (sideways, like you would to remove garlic skin), then press down on the blade with the heel of your palm to smash the olive. This loosens it from the pit so you can peel the olive “meat” away; it’s not pretty, but it does the job!
• Keep the Lettuce Crisp. If you’re making this for a party, I recommend bringing the dressing in a small jar and adding it just before serving to prevent the lettuce from getting sad and soggy.

Print Add to Collection Go to Collections

Antipasto Salad

This low-carb antipasto salad is an EASY crowd-pleaser with chopped romaine and Italian classics like salami, olives, cheese, and prosciutto.

Course Appetizer, Salad, Side Dish

Cuisine Italian

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 340kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE SALAD:

• 2 hearts romaine lettuce chopped into bite-size pieces (about 7 cups)
• 4 ounces baby arugula leaves about 4 cups
• 4 ounces Genoa salami quartered lengthwise, then cut into bite-size pieces
• 4 ounces sliced prosciutto chopped into bite-size pieces
• 6 ounces marinated quartered artichoke hearts drained and patted dry
• 1/2 cup mixed olives about 3 ounces
• 12 ounces roasted red peppers drained, coarsely chopped, and patted dry
• 1 pint cherry or grape tomatoes halved
• 1/3 cup crumbled feta cheese
• Chopped fresh parsley, basil, chives, or a combination

FOR THE DRESSING:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon minced fresh garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

• In an extra-large bowl, place the romaine and arugula. In a small bowl or measuring cup, make the dressing: Whisk together the olive oil, vinegar, mustard, garlic, salt, and pepper until smoothly combined (or put all of the dressing ingredients in a mason jar, seal, and shake to combine). Pour half of the dressing over the salad and toss to coat. The leaves should be lightly moistened.
• Arrange the salami, prosciutto, artichokes, olives, red peppers, and tomatoes on top of the greens. Drizzle with a bit more dressing to moisten. Sprinkle with feta and parsley. Enjoy immediately or refrigerate for 1 hour prior to serving.

Video

Nutrition

Serving: 1of 6 | Calories: 340kcal | Carbohydrates: 10g | Protein: 10g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 35mg | Potassium: 439mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1520IU | Vitamin C: 53.3mg | Calcium: 117mg | Iron: 2mg

More Hearty Salad Recipes

Salads

Steak Salad

Save Recipe Saved

Salads

Harvest Salad

Save Recipe Saved

Salads

BLT Chopped Salad

Save Recipe Saved

This Black Bean Corn Salad is so embarrassingly easy to make (no cooking!), summery fresh, and even good for us, it feels 100% like cheating. Let’s get away with it.

Why You’ll Love This Corn and Black Bean Salad Recipe

• Versatile. Have it for work lunch, spoon it over Shredded Chicken Tacos, serve it as a side dish instead of veggies or rice, or scoop it up with tortilla chips—you have options!
• Customizable. Can’t stop yourself from tinkering with recipes? Oh, then this is the black bean salad for you! Add garlic, diced red onion, jalapeño for kick, red pepper for crunch, or yes, just eat it as-is.
• Perfect for Summer. Sweet summer corn! No cooking! This easy-peasy salad is made for summertime.

About This Black Bean Corn Salad

Made with corn, black beans, feta, tomatoes, literally any green herb, and a squeeze of lime (or balsamic vinegar or even apple cider vinegar), this is a no-cook/raid-your-garden-and-pantry scenario, and it totally works.

You can get fancy if you are feeling it—this Grilled Corn Salad with Avocado and Tomato can attest to the elevated smokiness that grilled corn adds to a salad—but it’s not mandatory by any means.

You can even use frozen corn right out of the bag. That will work too.

In addition to being a dynamite summer side, this healthy black bean and corn salad has main dish potential, especially on those hot, humid days when you don’t want to cook and you’re craving something light.

How to Make Black Bean Corn Salad

The Ingredients

• Black Beans. Creamy and hearty, canned black beans make this salad more filling. Black beans are healthy too. They’re packed with fiber and potassium. (For extra credit, you can cook them from dried via Instant Pot Black Beans if you like.)
• Corn. A sweet match for the black beans! While corn can get a bad rap for being starchy, it does offer some wonderful health benefits. Fresh corn is a good source of fiber and contains oodles of vitamins. Plus: the sweetness!
• Tomatoes. Juicy bursts of sweet tomato flavor are scrumptious with the corn and black beans.
• Feta. A creamy, salty, cheesy addition, it gives a nod to Mexican street corn. Cotija cheese works too!
• Herbs. I used a mix of mint and fresh cilantro. The mint is especially surprising and refreshing. Any blend of tender garden herbs will work well.
• Fresh Lime Juice. Brings brightness and zip to every bite.

The Directions

1. Prep the Veggies. Slice the kernels from the cob and place them in a large bowl with the rest of the salad ingredients (save some of the feta for serving).
2. Combine. Stir and top with the remaining feta.
3. Chill. Let set in the refrigerator for a few minutes (if you can resist). ENJOY!

Recipe Variations

• Black Bean Corn Avocado Salad. For additional creaminess, add 1 diced avocado, either in addition to or in place of the feta. Since avocado can turn brown, wait to add until within 1 hour of serving. This is a great option if you need the salad to be vegan or dairy-free. (The salad is already gluten-free.)
• Sautéed Corn Black Bean Salad. Heat 2 tablespoons butter or olive oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until golden brown, 7 to 10 minutes. (If using canned or frozen, thawed corn, pat it dry first.) Let cool, then add to the salad as directed.
• Roasted Corn and Black Bean Salad. In a mixing bowl, coat the corn kernels with 2 tablespoons melted butter or olive oil. Spread the kernels into an even layer on a rimmed baking sheet. Bake at 400 degrees F for 15 to 20 minutes, or until browned, tossing once or twice throughout (watch carefully at the end so they don’t burn!). Let cool, then add to the salad as directed.
• Grilled Corn Black Bean Tomato Salad. Lightly char the ears on a grill over medium heat; let cool, and cut the kernels from the cob. Add to the salad as directed.
• Honey Lime Dressing. For a black bean and corn salad with honey-lime dressing (YUM!), whisk 2 tablespoons of honey into the dressing ingredients. If you love honey dressing, check out this Fruit Salad too!

Storage Tips

• To Store. Leftovers can be stored in an airtight storage container in the refrigerator for up to 4 days.

What to Serve with Black Bean Corn Salad

• Tex-Mex Dishes. We’re talking Cauliflower Tacos, Chipotle Bowls, and anything else with some Tex-Mex flair.
• Chicken. Serve this salad alongside Air Fryer Chicken Thighs or Grilled Chicken Breasts.
• Sandwiches and Burgers. Who needs chips?! Pair this salad with Spicy Chicken Sandwiches or Vegan Burgers.

Recommended Tools to Make this Recipe

• Citrus Juicer. An easier way to juice lemons and limes; you’ll get far more juice from every fruit.
• Mixing Bowls. Perfect for prepping salads like this one.
• Sharp Chef’s Knife. Perfect for cutting corn off the cob.

Recipe Tips and Tricks

• Don’t Leave Kernel on the Cob. Make sure when you’re cutting the kernels off the ear, you’re cutting as much as possible the first time, rather than slicing the kernels in half and having to make a second pass to get the rest. You want whole kernels in the salad, not bits of them! Read my tips for de-kerneling corn below.
• Gently Stir. This keeps the feta from breaking down too much and prevents the tomatoes from being crushed.
• Let the Flavors Meld. While you can eat this black bean corn salad right away (and you will obviously want to), it’s even better if you let it chill in the fridge for juuuust a bit to let the flavors mix and mingle.

Black Bean Corn Salad Video

If you enjoy this black bean corn salad video, please subscribe to our YouTube channel. Be sure to click the BELL icon so you can be the first to know when we post a new video (and thank you for subscribing!).

Print Add to Collection Go to Collections

Black Bean Corn Salad

This easy black bean and corn salad tastes like summer! Use fresh or frozen corn to make this light, fast, and delicious healthy summer side.

Course Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 240kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 cups corn kernels from 4 to 5 ears, or frozen corn kernels*
• 1 14-ounce can reduced sodium black beans rinsed and drained
• 1 pint cherry or grape tomatoes halved
• 1/2 cup chopped fresh mint basil, parsley, or cilantro (or a mix!)**
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lime juice from about 1 lime***
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 ounces feta cheese crumbled (about 1 cup), divided

Instructions

• Place your corn kernels in a large mixing bowl. If using fresh kernels, include any of the milk that comes off the cob. If using frozen corn, you don’t even need to thaw it all the way first.
• To the bowl, add the black beans, tomatoes, mint, olive oil, lime juice, salt, pepper, and two-thirds of the feta.
• Stir to combine, then taste and adjust the salt and pepper as desired. Sprinkle the final one-third feta over the top.
• If time allows, place in the refrigerator to set for 15 minutes. Enjoy!

Video

Notes

• *For options to roast, grill, or saute the corn before adding it to the salad, see the blog post above. My favorite way to make this (because it’s the ideal meeting point between extremely easy and delicious) is to use corn cut freshly from the cob, without cooking it at all.
• **My favorite is a blend of half mint, half cilantro. For those who don’t care for cilantro, basil is also wonderful and very summery.
• ***In place of lime, you can play around with 1 tablespoon balsamic vinegar or 1/2 to 1 tablespoon apple cider vinegar (apple cider vinegar is the strongest). If the salad comes out too acidic for your taste with one of the vinegars, drizzle in a little honey or sprinkle on some sugar to balance it.
• TO STORE: Leftovers can be stored in an airtight storage container in the refrigerator for up to 4 days.

Nutrition

Serving: 1(of 6) | Calories: 240kcal | Carbohydrates: 30g | Protein: 11g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 17mg | Potassium: 515mg | Fiber: 8g | Sugar: 4g | Vitamin A: 649IU | Vitamin C: 22mg | Calcium: 131mg | Iron: 3mg

More Easy and Healthy Salads

Salads

Whole30 Chicken Salad

Save Recipe Saved

Salads

Red White and Blue Quinoa Fruit Salad

Save Recipe Saved

Salads

BLT Chopped Salad

Save Recipe Saved