Whole30 Chicken Hakka Noodles
Discover a flavorful and wholesome twist on a classic with these Whole30 Chicken Hakka Noodles! This recipe swaps out traditional noodles for light and nutrient-packed zucchini zoodles, making it entirely grain-free and compliant with Whole30 guidelines. Tender slices of chicken breast are stir-fried alongside vibrant red bell pepper, carrots, and green onions, then tossed in a savory sauce made with coconut aminos, fresh ginger, and garlic. A touch of sesame oil adds authentic flair, while crunchy cashews and fresh cilantro give the dish a perfect finish. Ready in just 40 minutes, this nutritious and colorful meal is ideal for a quick weeknight dinner or a healthy meal prep option. Savor the bold, umami flavors of this guilt-free comfort food favorite—no compromise required!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium Zucchini
- 1 pound Chicken breast
- 0.25 cup Coconut aminos
- 1 tablespoon Rice vinegar
- 1 tablespoon Fresh ginger
- 3 large Garlic cloves
- 2 tablespoons Sesame oil
- 1 medium Red bell pepper
- 1 large Carrot
- 3 stalks Green onions
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Cashews
- 0.25 cup Cilantro leaves
Instructions
Start by spiralizing the zucchinis to make noodles, or use a julienne peeler if you don't have a spiralizer. Set the zoodles aside.
Thinly slice the chicken breast into strips.
In a small bowl, mix coconut aminos, rice vinegar, freshly grated ginger, and minced garlic to create the sauce.
Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the sliced chicken and stir-fry until it’s cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of sesame oil. Add the thinly sliced red bell pepper and julienned carrots. Stir-fry the vegetables for 3-4 minutes until they are slightly tender.
Return the cooked chicken to the skillet, adding in the prepared sauce. Stir well to coat everything evenly.
Add the zucchini noodles to the skillet and stir-fry for about 2-3 minutes until they are just tender, but not mushy.
Season with salt and black pepper, adjusting to your taste.
Remove the skillet from heat and toss in chopped green onions and cashews.
Garnish with cilantro leaves before serving. Serve hot and enjoy your Whole30 Chicken Hakka Noodles!
Nutrition Facts
Calories |
1477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 9415 mg | 409% | |
| Total Carbohydrate | 92.2 g | 34% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 62.7 g | ||
| Protein | 143.1 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3723 mg | 79% | |
*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.
