I have been craving Chinese food the last couple days so I thought id give it a try but using my low protein spaghetti noodles. I called my mother in law Tracy and asked her what she usually does for her chow mein that she makes for Cole .

To make it PKU friendly here is what we did :

Stir fry vegetables : mushrooms, onions, garlic, ginger, celery and carrots.

Epicure Chicken broth ( can use oxo powder chicken broth or for even lower phe use the low protein George Washington broth)

Aprotein Spaghetti noodles

Corn starch

Soy sauce

So I started by stir frying the veggies in canola oil. Then I added the broth , soy sauce and corn starch to thicken. Cooked it all together for a few minutes and let it simmer while I boiled my noodles.

After the noodles where cooked I added to them to the pan and cooked it up a little more to make the sauce more sticky then liquid.

while it was good, It was not quit what I was looking for , didnt have that taste I was looking for when I use to cheat and eat real chow mein. Which i strongly do no recommend as I made myself very sick.

I am sorry I do not have the PHE as I did not weigh or measure or calculate. I eye balled the ingredients but i am sharing this post any-ways in hopes that it gives you an idea to be creative or to try your own!