Low Carb Stir-Fried Noodles with Chicken and Vegetables

Elevate your weeknight dinner game with this irresistible Low Carb Stir-Fried Noodles with Chicken and Vegetables, a flavorful and healthy spin on a classic favorite. Perfect for those looking to cut carbs, this recipe swaps traditional noodles for vibrant, spiralized zucchini, creating a light and nutrient-packed base. Juicy strips of seasoned chicken are stir-fried to golden perfection and paired with crisp-tender vegetables like red bell pepper, broccoli, and carrots, all infused with a savory soy-sesame-garlic sauce that packs a punch of umami. This quick and easy dish, ready in just 35 minutes, is perfect for busy weeknights yet impressive enough for guests. Garnished with fresh green onions and a hint of spice from crushed red pepper flakes, it’s a satisfying, one-pan meal that delivers bold flavors without compromising on nutrition. Whether you're following a low-carb diet or simply craving a wholesome, veggie-packed stir-fry, this dish is sure to become a household favorite!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 450 grams Chicken breast
• 3 medium Zucchini (for noodles)
• 1 medium Red bell pepper
• 150 grams Broccoli florets
• 1 medium Carrot
• 3 tablespoons Soy sauce (low sodium)
• 2 tablespoons Sesame oil
• 3 cloves Garlic cloves (minced)
• 1 teaspoon Fresh ginger (grated)
• 2 stalks Green onions (sliced)
• 1 teaspoon Crushed red pepper flakes
• 1 tablespoon Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Using a spiralizer, create zucchini noodles from the three medium zucchinis and set them aside.

Step 2

Slice the chicken breast into thin strips. Season with salt and black pepper.

Step 3

Prep the vegetables by slicing the red bell pepper and carrot into thin strips, and chopping the broccoli florets into bite-sized pieces.

Step 4

Heat the olive oil in a large skillet or wok over medium-high heat.

Step 5

Add the chicken strips to the pan and stir-fry for 5-7 minutes, or until cooked through and slightly golden. Remove the chicken from the pan and set aside.

Step 6

In the same pan, add the sesame oil and heat until shimmering.

Step 7

Add the minced garlic and grated ginger to the pan, stirring for 30 seconds until fragrant.

Step 8

Toss in the red bell pepper, broccoli florets, and carrot strips. Stir-fry for 5-6 minutes, or until the vegetables are crisp-tender.

Step 9

Return the chicken to the pan and pour in the soy sauce. Sprinkle with crushed red pepper flakes. Mix everything well to ensure even coating.

Step 10

Reduce the heat to medium and gently fold in the zucchini noodles. Stir-fry for 2-3 minutes, or until the noodles are warm but still firm (do not overcook to avoid releasing excess moisture).

Step 11

Remove the pan from heat, garnish with sliced green onions, and serve hot.

Nutrition Facts

Serving size	(1512.6g)

Amount per serving	% Daily Value*
Calories	1275.4

Total Fat 60.6g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 15.2g
Cholesterol 387mg	0%
Sodium 4295.8mg	0%
Total Carbohydrate 47.1g	0%
Dietary Fiber 15.5g	0%
Total Sugars 21.5g
Protein 144.5g	0%

Vitamin D 0IU	0%
Calcium 291.1mg	0%
Iron 8.2mg	0%
Potassium 3678.0mg	0%

*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.

Source of Calories

Fat: 41.6%

Protein: 44.1%

Carbs: 14.4%