Low Carb Vietnamese Noodle Bowl
Dive into the bold and refreshing flavors of this Low Carb Vietnamese Noodle Bowl, a healthy twist on a classic dish that’s perfect for busy weeknights. Zucchini noodles take center stage, creating a light and nutritious base that beautifully complements tender marinated chicken thighs. The vibrant assembly includes crisp cucumber, crunchy bean sprouts, and aromatic fresh herbs like mint and cilantro, all tied together with a tangy and savory dressing made from fish sauce and lime juice. With just 35 minutes from prep to plate, this recipe delivers sophisticated Vietnamese flavors without the carb-heavy noodles, making it ideal for keto enthusiasts and anyone seeking a light meal option. Serve it with optional toppings like chopped peanuts and red chili for an extra burst of flavor and texture!
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Recipe Information
Ingredients
- 4 medium Zucchini
- 1 lb Boneless skinless chicken thighs
- 2 tbsp Fish sauce
- 2 tbsp Lime juice
- 2 tbsp Avocado oil
- 2 cloves Garlic
- 1 tbsp Granulated erythritol (or stevia)
- 1 medium Cucumber
- 1 medium Carrot
- 1 cup Bean sprouts
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 2 cups Romaine lettuce
- 2 tbsp Unsalted peanuts (optional)
- 1 small Red chili (optional)
Instructions
Use a spiralizer to create zucchini noodles from the 4 medium zucchinis. Set aside the zoodles in a large bowl.
In a small bowl, prepare the marinade by mixing the fish sauce, 1 tablespoon of lime juice, garlic (minced), and granulated erythritol. Pour half of the marinade over the chicken thighs and set the rest aside for later.
Heat 1 tablespoon of avocado oil in a non-stick skillet over medium-high heat. Add the marinated chicken thighs and cook for about 6-8 minutes per side, or until fully cooked and golden brown. Remove from the skillet and allow to rest for 5 minutes before slicing into thin strips.
Prepare the vegetables: thinly slice the cucumber and carrot into matchsticks. Wash and drain the bean sprouts, mint leaves, cilantro leaves, and romaine lettuce.
In a small bowl, whisk together the remaining lime juice, 1 tablespoon of avocado oil, and the reserved marinade to create the dressing.
Assemble the noodle bowls: divide the romaine lettuce among 4 serving bowls. Top each bowl with a generous portion of zoodles, sliced chicken, cucumber, carrot, bean sprouts, mint, and cilantro. Drizzle the bowls with the dressing.
Optionally, garnish with chopped unsalted peanuts and thin slices of red chili for extra crunch and spice.
Serve immediately and enjoy the fresh, low-carb Vietnamese flavors!
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.7 g | 115% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 3006 mg | 131% | |
| Total Carbohydrate | 82.0 g | 30% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 29.6 g | ||
| Protein | 146.1 g | 292% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 581 mg | 45% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 4701 mg | 100% | |
*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.
