Whole30 Vietnamese Noodle Bowl
Embark on a culinary adventure with this vibrant Whole30 Vietnamese Noodle Bowl, a healthy twist on the classic Southeast Asian dish. Packed with fresh, crisp veggies, tender marinated chicken thighs, and zesty zucchini noodles, this recipe is brimming with bold flavors and nutrients. The combination of coconut aminos, lime juice, and fish sauce creates a mouthwatering marinade and dressing that's both tangy and savory, complementing the crunchy textures of shredded cabbage, carrots, and cucumber. Topped with aromatic fresh mint, cilantro, and green onions, and served with lime wedges for the perfect citrus pop, this quick and easy bowl is ready in just 40 minutes. Ideal for gluten-free, dairy-free, and Whole30 diets, it's the ultimate wholesome, guilt-free meal to savor any day of the week.
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Recipe Information
Ingredients
- 4 medium-sized (spiralized into noodles) zucchini
- 1 pound boneless, skinless chicken thighs
- 0.25 cup coconut aminos
- 2 tablespoons lime juice
- 2 tablespoons rice vinegar (Whole30-compliant)
- 1 tablespoon fish sauce (Whole30-compliant)
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 0.25 teaspoon red pepper flakes
- 1 cup (shredded) red cabbage
- 1 cup (julienned or shredded) carrots
- 1 small, thinly sliced cucumber
- 0.25 cup fresh mint
- 0.25 cup fresh cilantro
- 2 stalks (sliced) green onions
- 1 tablespoon avocado oil
- 2 cups (roughly chopped) iceberg lettuce
- 1 teaspoon (optional, for garnish) toasted sesame oil
- 4 pieces (for serving) lime wedges
Instructions
Prepare the zucchini by spiralizing the noodles using a spiralizer. Alternatively, you can julienne the zucchini if you don't have a spiralizer. Set aside.
In a medium bowl, whisk together coconut aminos, lime juice, rice vinegar, fish sauce, minced garlic, grated ginger, and red pepper flakes to create the marinade and dressing.
Place the chicken thighs in a shallow dish or resealable bag. Pour half the marinade over the chicken, reserving the other half for the dressing. Let the chicken marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor.
Heat a large skillet over medium-high heat and add the avocado oil. Remove the chicken from the marinade and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Set the chicken aside to rest for 5 minutes, then slice into thin strips.
While the chicken cooks, prep the vegetables: shred the cabbage, julienne or shred the carrots, slice the cucumber, and chop the lettuce.
To assemble the bowls, divide the zucchini noodles evenly among four serving bowls. Top each bowl with lettuce, red cabbage, carrots, cucumber, and sliced chicken.
Drizzle the reserved dressing over the bowls. Garnish with fresh mint, cilantro, green onions, and a drizzle of sesame oil if desired.
Serve immediately with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
1602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 10452 mg | 454% | |
| Total Carbohydrate | 107.3 g | 39% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 80.4 g | ||
| Protein | 133.1 g | 266% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 347 mg | 27% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3861 mg | 82% | |
*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.
