Whole30 Stir-Fried Noodles with Vegetables and Meat
Elevate your Whole30 meal plan with this vibrant and nourishing Whole30 Stir-Fried Noodles with Vegetables and Meat! This one-pan wonder swaps traditional noodles for spiralized zucchini and sweet potato, creating a gluten-free, grain-free base that’s both satisfying and nutrient-packed. The recipe features crisp-tender veggies like carrots, snap peas, and bell peppers, perfectly paired with your choice of protein—be it juicy chicken, savory beef, succulent shrimp, or tender pork. Tossed in a luscious homemade sauce made with coconut aminos, garlic, and ginger, this dish delivers bold, umami-packed flavors while staying paleo-friendly and Whole30-compliant. Ready in just 35 minutes, it’s a quick, wholesome dinner loaded with fresh ingredients and finished with optional garnishes like lime wedges and cilantro for a bright, zesty kick. Whether you're meal prepping or whipping up a weeknight dinner, this hearty stir-fry is a delicious way to stick to your Whole30 goals!
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Ingredients
- 3 medium (spiralized) zucchini
- 1 large (spiralized) sweet potato
- 1/3 cup coconut aminos
- 3 cloves (minced) garlic
- 1 teaspoon (grated) ginger
- 2 medium (julienned) carrots
- 1 cup snap peas
- 1 medium (thinly sliced) red bell pepper
- 3 stalks (chopped) green onion
- 1 pound (thinly sliced or peeled for shrimp) protein (chicken, beef, pork, or shrimp)
- 2 tablespoons sesame oil
- 2 tablespoons olive oil or avocado oil
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons (chopped) fresh cilantro (optional, for garnish)
- 2 whole lime wedges (optional, for serving)
Directions
Step 1
Prepare your zucchini and sweet potato noodles using a spiralizer or purchase pre-spiralized options.
Step 2
In a small bowl, whisk together the coconut aminos, minced garlic, grated ginger, and optional red pepper flakes. Set this sauce aside.
Step 3
Heat 1 tablespoon of olive oil or avocado oil in a large skillet or wok over medium-high heat.
Step 4
Add your chosen protein to the skillet, season with a pinch of sea salt and black pepper, and cook until fully cooked through. Remove the protein from the skillet and set aside.
Step 5
In the same skillet, add the remaining 1 tablespoon of olive oil or avocado oil. Toss in the carrots, snap peas, and red bell pepper. Stir-fry for 3-4 minutes, until slightly softened.
Step 6
Push the vegetables to one side of the skillet and add 1 tablespoon of sesame oil to the empty side. Add the zucchini and sweet potato noodles to the skillet and stir-fry for 2-3 minutes, until heated through but still slightly firm.
Step 7
Return the cooked protein to the skillet with the vegetables and noodles. Pour in the coconut aminos sauce and toss everything together to coat evenly. Cook for an additional 2 minutes to allow the flavors to meld.
Step 8
Remove from heat and stir in the chopped green onion. Adjust seasoning with additional salt and pepper if needed.
Step 9
Divide the stir-fry into serving bowls. Garnish with fresh cilantro and serve with lime wedges on the side, if desired.
Nutrition Facts
| Serving size | (1960.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1938.0 |
| Total Fat 81.6g | 0% |
| Saturated Fat 14.9g | 0% |
| Polyunsaturated Fat 14.6g | |
| Cholesterol 391.0mg | 0% |
| Sodium 8952.6mg | 0% |
| Total Carbohydrate 139.1g | 0% |
| Dietary Fiber 24.1g | 0% |
| Total Sugars 85.4g | |
| Protein 157.1g | 0% |
| Vitamin D 22.7IU | 0% |
| Calcium 396.8mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 3788.8mg | 0% |
Source of Calories