Whole30 Stir-Fried Noodles

Dive into the vibrant flavors of this Whole30 Stir-Fried Noodles recipe, a wholesome twist on a beloved takeout classic! Made with zucchini "zoodles" instead of traditional noodles, this gluten-free, grain-free dish is packed with fresh veggies like bell peppers, carrots, and broccoli, plus protein-rich chicken breast for a satisfying meal. Cooked in nutrient-rich coconut oil and seasoned with garlic, ginger, coconut aminos, and a touch of sesame oil, every bite bursts with savory, umami goodness. Ready in just 35 minutes, this dish is perfect for busy weeknights, offering a low-carb, paleo-friendly option that doesn’t skimp on flavor. Garnish with green onions and sesame seeds for an irresistible finish that will have everyone asking for seconds!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 3 medium zucchini (for zoodles)
• 2 tablespoons coconut oil
• 12 ounces chicken breast, thinly sliced
• 1 large carrot, julienned
• 1 medium red bell pepper, thinly sliced
• 1 cup broccoli florets
• 3 cloves garlic, minced
• 1 teaspoon ginger, minced
• 3 tablespoons coconut aminos
• 1 teaspoon rice vinegar (Whole30-compliant)
• 1 teaspoon sesame oil (for flavor)
• 2 stalks green onions, chopped
• 1 teaspoon sesame seeds (optional)
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Using a spiralizer or julienne peeler, create zucchini noodles (zoodles) from the zucchini. Set aside on a plate lined with paper towels to absorb excess moisture while preparing the rest of the ingredients.

Step 2

Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breast, season with a pinch of salt and black pepper, and cook for 5-7 minutes until cooked through and lightly browned. Remove the chicken from the skillet and set aside.

Step 3

Add the remaining 1 tablespoon of coconut oil to the skillet. Toss in the minced garlic and ginger, stirring frequently for about 30 seconds until fragrant.

Step 4

Add the julienned carrot, sliced red bell pepper, and broccoli florets to the skillet. Stir-fry the vegetables for 5-6 minutes until they start to become tender-crisp.

Step 5

Return the cooked chicken to the skillet and pour in the coconut aminos, rice vinegar, and sesame oil. Stir well to combine all the flavors.

Step 6

Gently fold in the zucchini noodles, mixing until they are evenly coated in the sauce. Cook for an additional 2-3 minutes, just until the zoodles are heated through but still firm to avoid becoming soggy.

Step 7

Remove the stir fry from heat and taste for seasoning, adjusting with more coconut aminos or salt if necessary.

Step 8

Transfer the stir-fried noodles to serving plates, garnish with chopped green onions and sesame seeds (if using), and serve immediately.

Nutrition Facts

Serving size	(1383.4g)

Amount per serving	% Daily Value*
Calories	1141.1

Total Fat 48.7g	0%
Saturated Fat 28.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 289.2mg	0%
Sodium 2378.9mg	0%
Total Carbohydrate 55.0g	0%
Dietary Fiber 15.0g	0%
Total Sugars 33.2g
Protein 119.9g	0%

Vitamin D 44.2IU	0%
Calcium 283.1mg	0%
Iron 8.6mg	0%
Potassium 3133.0mg	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: 38.5%

Protein: 42.1%

Carbs: 19.3%