Paleo Vietnamese Noodle Bowl
Dive into the fresh and flavor-packed world of a Paleo Vietnamese Noodle Bowl! This nutrient-rich dish swaps traditional noodles for vibrant zucchini zoodles, creating a low-carb, gluten-free base perfect for soaking up the tangy, sweet-savory dressing made with coconut aminos, fish sauce, lime juice, and honey. Tender, golden-browned chicken thighs and an array of crisp veggies like carrot and cucumber add texture and color, while fragrant cilantro and mint elevate every bite. Ready in just 35 minutes, this quick and wholesome recipe brings authentic Vietnamese-inspired flavors to your table in a light and refreshing way. Perfect for a healthy weeknight dinner or meal prep, this Paleo noodle bowl is sure to delight your taste buds!
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Recipe Information
Ingredients
- 4 medium zucchini (for zoodles)
- 2 medium carrot
- 1 medium cucumber
- 1 lb boneless skinless chicken thighs
- 3 tbsp coconut aminos
- 2 tsp fish sauce (Paleo-compliant)
- 3 tbsp fresh lime juice
- 1 tbsp honey
- 2 tbsp avocado oil
- 2 cloves garlic cloves, minced
- 1 tsp sea salt
- 0.5 tsp black pepper
- 0.25 cup fresh cilantro, chopped
- 0.25 cup fresh mint leaves, chopped
- 0.25 tsp crushed red pepper flakes (optional, for heat)
Instructions
Spiralize the zucchini to make zoodles and set them aside in a large bowl. Julienne the carrots and slice the cucumber into thin matchsticks.
In a small bowl, whisk together coconut aminos, fish sauce, lime juice, honey, and crushed red pepper flakes (if using) to create the dressing. Set aside.
Season the chicken thighs with sea salt and black pepper on both sides.
Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the chicken thighs and cook for 5-6 minutes per side, or until fully cooked and golden brown. Remove the chicken, let it rest for 5 minutes, then slice into thin strips.
In the same skillet, add the remaining 1 tablespoon of avocado oil and minced garlic. Sauté for 1 minute, then add the zucchini noodles. Toss gently with tongs for 2-3 minutes, just until slightly softened. Remove from heat.
In serving bowls, assemble the noodle bowls: start with a generous layer of zucchini noodles, then top with chicken slices, carrots, and cucumber.
Drizzle the dressing evenly over each bowl.
Garnish with fresh cilantro, mint, and a sprinkle of crushed red pepper flakes if desired.
Serve immediately and enjoy the refreshing, Paleo-friendly Vietnamese noodle bowl!
Nutrition Facts
Calories |
1164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 4614 mg | 201% | |
| Total Carbohydrate | 86.3 g | 31% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 55.1 g | ||
| Protein | 87.2 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 480 mg | 37% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 4136 mg | 88% | |
*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.
