Paleo Pancit Canton
Elevate your weeknight dinners with this vibrant, healthy twist on a Filipino favorite: Paleo Pancit Canton. Packed with colorful veggies like carrots, cabbage, and bell peppers, this recipe swaps traditional wheat noodles for nutrient-rich zucchini noodles, making it both gluten-free and paleo-friendly. Tender slices of chicken breast and succulent shrimp add a satisfying protein boost, while coconut aminos and fish sauce lend a rich, umami depth. Quick and simple to prepare, this 20-minute stir-fry is a flavorful, guilt-free meal that's perfect for busy schedules. Garnished with fresh green onions and a squeeze of lemon, it's a refreshing, wholesome dish that brings comfort food to your table without compromise!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 4 garlic cloves, minced
- 1 medium onion, sliced
- 2 carrots, julienned
- 1 cup green cabbage, sliced
- 1 red bell pepper, sliced
- 1 cup shiitake mushrooms, sliced
- 2 cups zucchini noodles
- 1 cup cooked chicken breast, sliced
- 1 cup cooked shrimp, peeled and deveined
- 0.25 cup coconut aminos
- 1 tablespoon fish sauce
- 0.5 teaspoon black pepper
- 2 green onions, chopped
- 4 lemon wedges
Instructions
Heat the coconut oil in a large skillet or wok over medium-high heat.
Add the minced garlic and sliced onion, and sauté until the onion becomes translucent, about 2-3 minutes.
Stir in the julienned carrots, sliced cabbage, red bell pepper, and shiitake mushrooms. Sauté the vegetables until they are tender-crisp, around 5 minutes.
Add the zucchini noodles to the skillet and toss with the vegetables to combine.
Incorporate the sliced chicken breast and cooked shrimp into the vegetable mix and heat through for 2 minutes.
Pour the coconut aminos and fish sauce over the mixture, stirring well to ensure even coating.
Season the dish with black pepper and continue cooking for another 3 minutes, allowing the flavors to meld together.
Remove the skillet from heat and sprinkle the chopped green onions on top.
Serve the Paleo Pancit Canton hot, garnished with lemon wedges on the side for an added tang.
Nutrition Facts
Calories |
1315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 664 mg | 221% | |
| Sodium | 3034 mg | 132% | |
| Total Carbohydrate | 95.7 g | 35% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 49.1 g | ||
| Protein | 148.6 g | 297% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 485 mg | 37% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 4257 mg | 91% | |
*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.
