Whole30 Stir-Fried Drunken Noodles

Experience a bold, flavor-packed twist on a takeout favorite with these Whole30 Stir-Fried Drunken Noodles! This healthier, grain-free version swaps traditional rice noodles for zucchini zoodles, keeping the dish light yet satisfying. A savory sauce made from coconut aminos, apple cider vinegar, and Whole30-compliant fish sauce brings the signature umami depth, while ground chicken or pork adds hearty protein. Crisp vegetables like red bell peppers, carrot, and broccoli provide vibrant color and texture, and fresh Thai basil and lime juice take the flavor profile to the next level with their aromatic freshness. Quick and easy to prepare in just 35 minutes, this nutrient-dense stir-fry is perfect for weeknight dinners or meal prep. Gluten-free, dairy-free, and bursting with irresistible flavor, these Whole30 drunken noodles promise to be a crowd-pleaser while keeping your wellness goals on track.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 4 medium zucchini (for zoodles)
• 0.33 cup coconut aminos
• 2 tablespoons rice vinegar (compliant alternative: apple cider vinegar)
• 1 tablespoon fish sauce (Whole30-compliant)
• 1 tablespoon avocado oil or coconut oil
• 3 cloves garlic cloves, minced
• 1 medium red chili, thinly sliced (optional, adjust to taste)
• 1 pound ground chicken or pork
• 1 medium red bell pepper, thinly sliced
• 1 medium carrot, julienned
• 1 cup broccoli florets
• 1 cup fresh Thai basil leaves
• 1 large lime juice of a lime

Directions

Step 1

Using a spiralizer, create zucchini noodles (zoodles) and set aside. Pat the zoodles with a paper towel to remove excess moisture if needed.

Step 2

In a small bowl, mix the coconut aminos, apple cider vinegar, and fish sauce to create the sauce. Set aside.

Step 3

Heat a large skillet or wok over medium-high heat, then add the avocado oil. Once hot, add the minced garlic and sliced chili (if using) and sauté for 30 seconds until fragrant.

Step 4

Add the ground chicken or pork to the skillet, breaking it up with a wooden spoon. Cook for 5-7 minutes or until browned and fully cooked through.

Step 5

Push the cooked meat to one side of the skillet and add the red bell pepper, julienned carrot, and broccoli florets to the empty side. Stir-fry the vegetables for 3-4 minutes until slightly tender but still crisp.

Step 6

Pour the sauce over the meat and vegetables, stirring to coat evenly. Add the zucchini noodles to the skillet and toss everything together to heat through for 2-3 minutes. Avoid overcooking the zoodles as they will release water.

Step 7

Remove the skillet from the heat and immediately stir in the fresh Thai basil leaves and lime juice for a burst of flavor.

Step 8

Serve the Whole30 Stir-Fried Drunken Noodles hot, garnished with additional basil or lime wedges, if desired.

Nutrition Facts

Serving size	(1995.0g)

Amount per serving	% Daily Value*
Calories	1243.9

Total Fat 53.9g	0%
Saturated Fat 12.9g	0%
Polyunsaturated Fat g
Cholesterol 390.1mg	0%
Sodium 3295.6mg	0%
Total Carbohydrate 91.2g	0%
Dietary Fiber 27.4g	0%
Total Sugars 44.0g
Protein 108.6g	0%

Vitamin D 0IU	0%
Calcium 748.9mg	0%
Iron 33.0mg	0%
Potassium 4896.4mg	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: 37.8%

Protein: 33.8%

Carbs: 28.4%