Low Carb Vietnamese Noodle Bowl

Dive into the vibrant, fresh flavors of Southeast Asia with this Low Carb Vietnamese Noodle Bowl, a health-conscious twist on a classic favorite. This recipe swaps traditional rice noodles for zucchini noodles, creating a light and guilt-free base that's perfect for soaking up the tangy, umami-packed marinade of juicy, pan-seared chicken thighs. Crunchy matchstick carrots, crisp cucumber slices, and refreshing bean sprouts add layers of texture, while a fragrant medley of fresh mint and cilantro brings a burst of herbal brightness. Drizzled with a zesty lime-fish sauce dressing and optionally topped with crunchy peanuts and spicy red chili, this bowl is a feast for the senses. Ready in just 35 minutes, this low-carb, gluten-free, and keto-friendly dish is ideal for quick weeknight dinners or meal prep. Indulge in this wholesome, flavor-packed Vietnamese noodle bowl without compromising on your healthy lifestyle!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 medium Zucchini
• 1 lb Boneless skinless chicken thighs
• 2 tbsp Fish sauce
• 2 tbsp Lime juice
• 2 tbsp Avocado oil
• 2 cloves Garlic
• 1 tbsp Granulated erythritol (or stevia)
• 1 medium Cucumber
• 1 medium Carrot
• 1 cup Bean sprouts
• 0.5 cup Fresh mint leaves
• 0.5 cup Fresh cilantro leaves
• 2 cups Romaine lettuce
• 2 tbsp Unsalted peanuts (optional)
• 1 small Red chili (optional)

Directions

Step 1

Use a spiralizer to create zucchini noodles from the 4 medium zucchinis. Set aside the zoodles in a large bowl.

Step 2

In a small bowl, prepare the marinade by mixing the fish sauce, 1 tablespoon of lime juice, garlic (minced), and granulated erythritol. Pour half of the marinade over the chicken thighs and set the rest aside for later.

Step 3

Heat 1 tablespoon of avocado oil in a non-stick skillet over medium-high heat. Add the marinated chicken thighs and cook for about 6-8 minutes per side, or until fully cooked and golden brown. Remove from the skillet and allow to rest for 5 minutes before slicing into thin strips.

Step 4

Prepare the vegetables: thinly slice the cucumber and carrot into matchsticks. Wash and drain the bean sprouts, mint leaves, cilantro leaves, and romaine lettuce.

Step 5

In a small bowl, whisk together the remaining lime juice, 1 tablespoon of avocado oil, and the reserved marinade to create the dressing.

Step 6

Assemble the noodle bowls: divide the romaine lettuce among 4 serving bowls. Top each bowl with a generous portion of zoodles, sliced chicken, cucumber, carrot, bean sprouts, mint, and cilantro. Drizzle the bowls with the dressing.

Step 7

Optionally, garnish with chopped unsalted peanuts and thin slices of red chili for extra crunch and spice.

Step 8

Serve immediately and enjoy the fresh, low-carb Vietnamese flavors!

Nutrition Facts

Serving size	(2064.6g)

Amount per serving	% Daily Value*
Calories	1352.2

Total Fat 69.3g	0%
Saturated Fat 13.9g	0%
Polyunsaturated Fat 0.8g
Cholesterol 384.7mg	0%
Sodium 10459.2mg	0%
Total Carbohydrate 121.0g	0%
Dietary Fiber 24.8g	0%
Total Sugars 73.5g
Protein 96.4g	0%

Vitamin D 0IU	0%
Calcium 724.7mg	0%
Iron 21.3mg	0%
Potassium 4659.1mg	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: 41.8%

Protein: 25.8%

Carbs: 32.4%