Whole30 Kolo Mee
Meet your new favorite healthy comfort food: Whole30 Kolo Mee, a vibrant, grain-free twist on the classic Malaysian noodle dish. This recipe swaps out traditional noodles for tender zucchini noodles, creating a low-carb base that's both light and satisfying. Juicy chicken strips are infused with the rich, umami flavors of coconut aminos and aromatic spices like Chinese five-spice powder and ground white pepper. Sautéed garlic and shallots add depth, while fresh lime and cilantro bring a zesty, herbaceous finish. Ready in just 45 minutes, this Whole30-compliant recipe is perfect for a weeknight dinner that doesn't skimp on flavor or nutrition. Top each bowl with a scattering of green onions for the perfect finishing touch. Whether you're meal prepping or serving it fresh, this Kolo Mee ensures you can enjoy effortless flavor without sacrificing your healthy lifestyle.
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Ingredients
- 3 large Zucchini
- 500 grams Chicken breast
- 3 tablespoons Coconut aminos
- 4 cloves Garlic
- 2 medium Shallots
- 2 stalks Green onions
- 2 tablespoons Coconut oil
- 0.5 teaspoons Chinese five-spice powder
- 0.25 teaspoons Ground white pepper
- 0.5 teaspoons Salt
- 1 small Lime
- 0.25 cup Fresh cilantro
Directions
Step 1
Using a spiralizer, create zucchini noodles from the large zucchinis and set them aside.
Step 2
Slice the chicken breast into thin strips.
Step 3
Mince the garlic cloves and shallots; set them aside separately.
Step 4
Chop the green onions and fresh cilantro, and set aside the green onions for garnish.
Step 5
Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Once the oil is hot, add the sliced chicken with a pinch of salt and cook until the chicken is browned and cooked through, about 5-7 minutes. Then remove the chicken and set aside.
Step 6
In the same skillet, add the remaining coconut oil, along with the minced garlic and shallots. Sauté until fragrant and the shallots are translucent, approximately 2-3 minutes.
Step 7
Add the coconut aminos, Chinese five-spice powder, ground white pepper, and remaining salt to the skillet. Stir well to combine.
Step 8
Return the cooked chicken back into the skillet and toss to coat with the sauce. Allow it to simmer for 2 minutes to absorb flavors.
Step 9
In a separate pot, boil a small amount of water and blanch the zucchini noodles for about 1-2 minutes, just until tender but not mushy. Drain quickly and arrange them in serving bowls.
Step 10
Top the zucchini noodles with the prepared chicken mixture.
Step 11
Garnish each bowl with chopped green onions, a squeeze of lime, and fresh cilantro.
Step 12
Serve immediately to enjoy the freshness and flavor.
Nutrition Facts
| Serving size | (1503.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1383.1 |
| Total Fat 48.1g | 0% |
| Saturated Fat 28.0g | 0% |
| Polyunsaturated Fat 3.5g | |
| Cholesterol 430mg | 0% |
| Sodium 10782.7mg | 0% |
| Total Carbohydrate 90.4g | 0% |
| Dietary Fiber 11.6g | 0% |
| Total Sugars 69.0g | |
| Protein 151.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 282.8mg | 0% |
| Iron 6.9mg | 0% |
| Potassium 3529.3mg | 0% |
Source of Calories