Whole30 Stir-Fried Noodles
Embrace the bold flavors and nourishing ingredients of this Whole30 Stir-Fried Noodles recipe, a perfect low-carb alternative to traditional stir-fry dishes. Featuring zucchini noodles (zoodles) as a wholesome pasta substitute, this vibrant meal is packed with tender chicken breast, crisp broccoli, and colorful julienned carrots and bell peppers. Seasoned with fragrant garlic and ginger, then tossed in a savory blend of coconut aminos, sesame oil, and Whole30-compliant rice vinegar, this dish is both diet-friendly and irresistibly delicious. Ready in just 35 minutes, it’s an ideal weeknight dinner that’s gluten-free, dairy-free, and paleo-approved. Top it off with green onions and sesame seeds for added flair and enjoy a satisfying, guilt-free meal that’s bursting with flavor.
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Recipe Information
Ingredients
- 3 medium zucchini (for zoodles)
- 2 tablespoons coconut oil
- 12 ounces chicken breast, thinly sliced
- 1 large carrot, julienned
- 1 medium red bell pepper, thinly sliced
- 1 cup broccoli florets
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 3 tablespoons coconut aminos
- 1 teaspoon rice vinegar (Whole30-compliant)
- 1 teaspoon sesame oil (for flavor)
- 2 stalks green onions, chopped
- 1 teaspoon sesame seeds (optional)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Using a spiralizer or julienne peeler, create zucchini noodles (zoodles) from the zucchini. Set aside on a plate lined with paper towels to absorb excess moisture while preparing the rest of the ingredients.
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breast, season with a pinch of salt and black pepper, and cook for 5-7 minutes until cooked through and lightly browned. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of coconut oil to the skillet. Toss in the minced garlic and ginger, stirring frequently for about 30 seconds until fragrant.
Add the julienned carrot, sliced red bell pepper, and broccoli florets to the skillet. Stir-fry the vegetables for 5-6 minutes until they start to become tender-crisp.
Return the cooked chicken to the skillet and pour in the coconut aminos, rice vinegar, and sesame oil. Stir well to combine all the flavors.
Gently fold in the zucchini noodles, mixing until they are evenly coated in the sauce. Cook for an additional 2-3 minutes, just until the zoodles are heated through but still firm to avoid becoming soggy.
Remove the stir fry from heat and taste for seasoning, adjusting with more coconut aminos or salt if necessary.
Transfer the stir-fried noodles to serving plates, garnish with chopped green onions and sesame seeds (if using), and serve immediately.
Nutrition Facts
Calories |
1141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 2379 mg | 103% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 33.2 g | ||
| Protein | 119.9 g | 240% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 283 mg | 22% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3133 mg | 67% | |
*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.
