Whole30 Stir-Fried Noodles with Vegetables and Meat
Savor a vibrant and wholesome meal with this Whole30 Stir-Fried Noodles with Vegetables and Meat recipe, a delicious and healthy twist on classic stir-fry. Featuring a colorful medley of zucchini and sweet potato noodles, crisp carrots, snap peas, and red bell peppers, this dish is packed with fresh, nutrient-rich vegetables. A savory coconut aminos-based sauce infused with garlic and ginger elevates the flavor, while your choice of protein—be it chicken, beef, pork, or shrimp—adds a satisfying and hearty element. Cooked in a combination of olive and sesame oils for a rich, aromatic touch, this quick and easy 35-minute recipe is perfect for busy weeknights or a nutritious family dinner. Garnished with fresh cilantro and served with zesty lime wedges, these gluten-free, paleo, and Whole30-compliant noodles are sure to become a meal-prep favorite!
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Recipe Information
Ingredients
- 3 medium (spiralized) zucchini
- 1 large (spiralized) sweet potato
- 1/3 cup coconut aminos
- 3 cloves (minced) garlic
- 1 teaspoon (grated) ginger
- 2 medium (julienned) carrots
- 1 cup snap peas
- 1 medium (thinly sliced) red bell pepper
- 3 stalks (chopped) green onion
- 1 pound (thinly sliced or peeled for shrimp) protein (chicken, beef, pork, or shrimp)
- 2 tablespoons sesame oil
- 2 tablespoons olive oil or avocado oil
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons (chopped) fresh cilantro (optional, for garnish)
- 2 whole lime wedges (optional, for serving)
Instructions
Prepare your zucchini and sweet potato noodles using a spiralizer or purchase pre-spiralized options.
In a small bowl, whisk together the coconut aminos, minced garlic, grated ginger, and optional red pepper flakes. Set this sauce aside.
Heat 1 tablespoon of olive oil or avocado oil in a large skillet or wok over medium-high heat.
Add your chosen protein to the skillet, season with a pinch of sea salt and black pepper, and cook until fully cooked through. Remove the protein from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil or avocado oil. Toss in the carrots, snap peas, and red bell pepper. Stir-fry for 3-4 minutes, until slightly softened.
Push the vegetables to one side of the skillet and add 1 tablespoon of sesame oil to the empty side. Add the zucchini and sweet potato noodles to the skillet and stir-fry for 2-3 minutes, until heated through but still slightly firm.
Return the cooked protein to the skillet with the vegetables and noodles. Pour in the coconut aminos sauce and toss everything together to coat evenly. Cook for an additional 2 minutes to allow the flavors to meld.
Remove from heat and stir in the chopped green onion. Adjust seasoning with additional salt and pepper if needed.
Divide the stir-fry into serving bowls. Garnish with fresh cilantro and serve with lime wedges on the side, if desired.
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 14.6 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 8953 mg | 389% | |
| Total Carbohydrate | 139.1 g | 51% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 85.4 g | ||
| Protein | 157.1 g | 314% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 397 mg | 31% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3789 mg | 81% | |
*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.
