Whole30 Chicken Hakka Noodles

Elevate your healthy weeknight dinners with these flavorful and satisfying Whole30 Chicken Hakka Noodles! This vibrant, grain-free twist on a takeout classic replaces traditional noodles with nutrient-packed zucchini zoodles, making it both Whole30-compliant and gluten-free. Tender strips of stir-fried chicken, colorful veggies like carrots and red bell peppers, and a savory sauce made with coconut aminos, fresh ginger, and garlic come together for a dish that's bursting with fresh, Asian-inspired flavor. Topped with crunchy cashews and aromatic cilantro, this quick and easy recipe is ready in just 40 minutes, making it perfect for busy evenings. Whether you're following a Whole30 plan or simply craving a nutritious, delicious meal, these Chicken Hakka Noodles are sure to satisfy!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 3 medium Zucchini
• 1 pound Chicken breast
• 0.25 cup Coconut aminos
• 1 tablespoon Rice vinegar
• 1 tablespoon Fresh ginger
• 3 large Garlic cloves
• 2 tablespoons Sesame oil
• 1 medium Red bell pepper
• 1 large Carrot
• 3 stalks Green onions
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Cashews
• 0.25 cup Cilantro leaves

Directions

Step 1

Start by spiralizing the zucchinis to make noodles, or use a julienne peeler if you don't have a spiralizer. Set the zoodles aside.

Step 2

Thinly slice the chicken breast into strips.

Step 3

In a small bowl, mix coconut aminos, rice vinegar, freshly grated ginger, and minced garlic to create the sauce.

Step 4

Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the sliced chicken and stir-fry until it’s cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the remaining 1 tablespoon of sesame oil. Add the thinly sliced red bell pepper and julienned carrots. Stir-fry the vegetables for 3-4 minutes until they are slightly tender.

Step 6

Return the cooked chicken to the skillet, adding in the prepared sauce. Stir well to coat everything evenly.

Step 7

Add the zucchini noodles to the skillet and stir-fry for about 2-3 minutes until they are just tender, but not mushy.

Step 8

Season with salt and black pepper, adjusting to your taste.

Step 9

Remove the skillet from heat and toss in chopped green onions and cashews.

Step 10

Garnish with cilantro leaves before serving. Serve hot and enjoy your Whole30 Chicken Hakka Noodles!

Nutrition Facts

Serving size	(1502.4g)

Amount per serving	% Daily Value*
Calories	1476.6

Total Fat 61.9g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 16.9g
Cholesterol 390.1mg	0%
Sodium 9415.3mg	0%
Total Carbohydrate 92.2g	0%
Dietary Fiber 14.1g	0%
Total Sugars 62.7g
Protein 143.1g	0%

Vitamin D 0IU	0%
Calcium 298.2mg	0%
Iron 8.9mg	0%
Potassium 3722.8mg	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: 37.2%

Protein: 38.2%

Carbs: 24.6%