Paleo Stir-Fried Noodles with Vegetables and Meat
Elevate your weeknight dinner routine with this flavorful and health-conscious recipe for Paleo Stir-Fried Noodles with Vegetables and Meat. Perfectly spiralized zucchini noodles take center stage as a gluten-free, low-carb alternative to traditional pasta, while tender chicken, beef, or shrimp provides a satisfying protein boost. Fresh ginger and garlic bring depth to the taste, complemented by julienned carrots, bell peppers, and earthy mushrooms for a vibrant medley of textures and flavors. A savory sauce featuring coconut aminos, fish sauce, and sesame oil ties it all together, ensuring every bite is bursting with umami goodness. Ready in just 35 minutes, this easy one-pan dish is garnished with green onions and sesame seeds for an irresistibly fresh finish. Whether you’re following a paleo lifestyle or simply craving a wholesome stir-fry, this recipe delivers on taste, nutrition, and convenience!
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Recipe Information
Ingredients
- 4 medium (spiralized) Zucchini
- 3 tablespoons Olive oil
- 4 cloves (minced) Garlic
- 1 tablespoon (grated) Ginger
- 1 pound (sliced thin) Chicken breast (or beef or shrimp)
- 2 medium (julienned) Carrot
- 1 (sliced thin) Bell pepper
- 1 cup (sliced) Mushrooms
- 1 cup Coconut aminos
- 1 teaspoon Fish sauce
- 1 teaspoon Sesame oil
- 2 (sliced for garnish) Green onions
- 2 teaspoons (for garnish) Sesame seeds
Instructions
Using a spiralizer, create zucchini noodles and set them aside. Pat the noodles with a paper towel to remove excess moisture.
Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat.
Add the sliced chicken (or chosen protein) to the pan. Stir-fry until cooked through, approximately 5-7 minutes. Remove from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil, garlic, and ginger. Stir-fry until fragrant, about 30 seconds.
Add the carrots, bell peppers, and mushrooms. Stir-fry for 3-5 minutes, or until the vegetables are tender but still crisp.
Return the cooked protein to the pan, and pour in the coconut aminos, fish sauce, and sesame oil. Stir well to combine.
Add the spiralized zucchini noodles and toss everything together. Cook for 2-3 minutes until the zucchini noodles are warmed through but still firm to the bite.
Remove the pan from heat and transfer the stir-fry to individual serving plates.
Garnish with sliced green onions and sesame seeds before serving.
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 13624 mg | 592% | |
| Total Carbohydrate | 135.1 g | 49% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 113.4 g | ||
| Protein | 158.9 g | 318% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 265 mg | 20% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 4223 mg | 90% | |
*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.
