Paleo Chicken Hakka Noodles
Elevate your weeknight dinner routine with this irresistible Paleo Chicken Hakka Noodles recipe—an Asian-inspired dish that’s as healthy as it is flavorful! Featuring tender strips of marinated chicken and a vibrant medley of crisp vegetables, this recipe swaps traditional noodles for zucchini noodles, making it completely grain-free and paleo-friendly. Tossed in a savory blend of coconut aminos and sesame oil, every bite bursts with umami goodness while staying gluten-free and soy-free. Perfect for a quick 40-minute meal, this one-pan wonder is low-carb, nutrient-rich, and sure to satisfy your cravings for a wholesome takeout-style dish. Garnished with fresh green onions, these paleo Hakka noodles are a great choice for guilt-free indulgence!
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Ingredients
- 300 grams chicken breast
- 400 grams zucchini noodles
- 3 tablespoons coconut aminos
- 2 tablespoons sesame oil
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 medium carrot, julienned
- 1 medium bell pepper, julienned
- 1 small onion, sliced
- 2 stalks green onions, chopped
- 100 grams cabbage, shredded
- 0.5 teaspoon black pepper
- 0.5 teaspoon sea salt
- 2 tablespoons coconut oil
Directions
Step 1
Slice the chicken breast into thin strips and marinate with 1 tablespoon of coconut aminos and 1 tablespoon of sesame oil. Let it sit for at least 10 minutes.
Step 2
Heat 1 tablespoon of coconut oil in a large pan or wok over medium-high heat.
Step 3
Once the oil is hot, add the marinated chicken strips and stir-fry until fully cooked, about 5-6 minutes. Remove the chicken from the pan and set aside.
Step 4
In the same pan, add the remaining tablespoon of coconut oil. Add the minced ginger and garlic, and sauté until fragrant, about 1 minute.
Step 5
Add the sliced onion, julienned carrot, bell pepper, and shredded cabbage. Stir-fry the vegetables for about 3-4 minutes until they become slightly tender but still crisp.
Step 6
Return the cooked chicken to the pan with the vegetables. Add the remaining 2 tablespoons of coconut aminos and the rest of the sesame oil.
Step 7
Add the zucchini noodles to the stir-fry and toss everything together until the noodles are well coated and heated through, about 2-3 minutes.
Step 8
Season the dish with black pepper and sea salt to taste.
Step 9
Garnish with chopped green onions before serving.
Step 10
Serve hot and enjoy your Paleo Chicken Hakka Noodles!
Nutrition Facts
| Serving size | (1319.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1219.3 |
| Total Fat 68.9g | 0% |
| Saturated Fat 30.3g | 0% |
| Polyunsaturated Fat 13.6g | |
| Cholesterol 258mg | 0% |
| Sodium 3058.2mg | 0% |
| Total Carbohydrate 61.9g | 0% |
| Dietary Fiber 15.5g | 0% |
| Total Sugars 38.8g | |
| Protein 95.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 259.4mg | 0% |
| Iron 5.3mg | 0% |
| Potassium 2905.7mg | 0% |
Source of Calories