Paleo Chicken Hakka Noodles
Discover a wholesome twist on a classic favorite with Paleo Chicken Hakka Noodles, a vibrant dish loaded with flavor and packed with nutrient-rich ingredients. This gluten-free and grain-free recipe swaps traditional noodles for zucchini noodles, making it perfect for paleo and low-carb diets. Tender strips of marinated chicken are stir-fried alongside crisp julienned veggies like bell peppers, carrots, and shredded cabbage, all infused with the umami-rich taste of coconut aminos. Scented with freshly minced ginger and garlic, and cooked in coconut and sesame oil for added depth, this dish is a true crowd-pleaser. Ready in just 40 minutes, it’s ideal for busy weeknights or a healthy meal prep option. Garnished with fresh green onions, these paleo-friendly noodles deliver bold flavors while staying light and satisfying.
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Recipe Information
Ingredients
- 300 grams chicken breast
- 400 grams zucchini noodles
- 3 tablespoons coconut aminos
- 2 tablespoons sesame oil
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 medium carrot, julienned
- 1 medium bell pepper, julienned
- 1 small onion, sliced
- 2 stalks green onions, chopped
- 100 grams cabbage, shredded
- 0.5 teaspoon black pepper
- 0.5 teaspoon sea salt
- 2 tablespoons coconut oil
Instructions
Slice the chicken breast into thin strips and marinate with 1 tablespoon of coconut aminos and 1 tablespoon of sesame oil. Let it sit for at least 10 minutes.
Heat 1 tablespoon of coconut oil in a large pan or wok over medium-high heat.
Once the oil is hot, add the marinated chicken strips and stir-fry until fully cooked, about 5-6 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the remaining tablespoon of coconut oil. Add the minced ginger and garlic, and sauté until fragrant, about 1 minute.
Add the sliced onion, julienned carrot, bell pepper, and shredded cabbage. Stir-fry the vegetables for about 3-4 minutes until they become slightly tender but still crisp.
Return the cooked chicken to the pan with the vegetables. Add the remaining 2 tablespoons of coconut aminos and the rest of the sesame oil.
Add the zucchini noodles to the stir-fry and toss everything together until the noodles are well coated and heated through, about 2-3 minutes.
Season the dish with black pepper and sea salt to taste.
Garnish with chopped green onions before serving.
Serve hot and enjoy your Paleo Chicken Hakka Noodles!
Nutrition Facts
Calories |
308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 526 mg | 23% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 8.1 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 685 mg | 15% | |
*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.
