Low Carb Stir-Fried Noodles with Chicken and Vegetables
Transform your weeknight dinners with this vibrant and satisfying Low Carb Stir-Fried Noodles with Chicken and Vegetables! Featuring tender strips of seasoned chicken, crunchy broccoli, crisp bell peppers, and fresh zucchini noodles, this recipe delivers bold flavors and wholesome nutrition in every bite. Made with a flavorful combination of garlic, ginger, low-sodium soy sauce, and sesame oil, this healthy stir-fry is packed with Asian-inspired zest while remaining gluten-free and keto-friendly. Ready in just 35 minutes, this dish is perfect for busy schedules and a great alternative to traditional carb-heavy noodle recipes. Serve hot and garnished with fresh green onions for an irresistible low-carb meal that’s both colorful and delicious!
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Recipe Information
Ingredients
- 450 grams Chicken breast
- 3 medium Zucchini (for noodles)
- 1 medium Red bell pepper
- 150 grams Broccoli florets
- 1 medium Carrot
- 3 tablespoons Soy sauce (low sodium)
- 2 tablespoons Sesame oil
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Fresh ginger (grated)
- 2 stalks Green onions (sliced)
- 1 teaspoon Crushed red pepper flakes
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Using a spiralizer, create zucchini noodles from the three medium zucchinis and set them aside.
Slice the chicken breast into thin strips. Season with salt and black pepper.
Prep the vegetables by slicing the red bell pepper and carrot into thin strips, and chopping the broccoli florets into bite-sized pieces.
Heat the olive oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the pan and stir-fry for 5-7 minutes, or until cooked through and slightly golden. Remove the chicken from the pan and set aside.
In the same pan, add the sesame oil and heat until shimmering.
Add the minced garlic and grated ginger to the pan, stirring for 30 seconds until fragrant.
Toss in the red bell pepper, broccoli florets, and carrot strips. Stir-fry for 5-6 minutes, or until the vegetables are crisp-tender.
Return the chicken to the pan and pour in the soy sauce. Sprinkle with crushed red pepper flakes. Mix everything well to ensure even coating.
Reduce the heat to medium and gently fold in the zucchini noodles. Stir-fry for 2-3 minutes, or until the noodles are warm but still firm (do not overcook to avoid releasing excess moisture).
Remove the pan from heat, garnish with sliced green onions, and serve hot.
Nutrition Facts
Calories |
1275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 15.2 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 4296 mg | 187% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 21.5 g | ||
| Protein | 144.5 g | 289% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3678 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
