Whole30 Vietnamese Noodle Bowl

Bright, colorful, and irresistibly fresh, this Whole30 Vietnamese Noodle Bowl is the ultimate guilt-free indulgence packed with vibrant flavors and wholesome ingredients! Featuring tender, marinated chicken thighs, crisp, spiralized zucchini noodles, and a medley of crunchy vegetables like carrots, cucumbers, and red cabbage, this recipe delivers a perfect balance of textures. A savory-sweet marinade made from coconut aminos, lime juice, and ginger doubles as a zesty dressing, tying all the elements together. Garnished with fragrant mint, cilantro, and green onions, and served with a zingy squeeze of lime, this gluten-free, grain-free dish is as satisfying as it is nourishing. Ready in just 40 minutes, it’s an ideal choice for a quick, healthy lunch or dinner that’s compliant with Whole30 guidelines!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 medium-sized (spiralized into noodles) zucchini
• 1 pound boneless, skinless chicken thighs
• 0.25 cup coconut aminos
• 2 tablespoons lime juice
• 2 tablespoons rice vinegar (Whole30-compliant)
• 1 tablespoon fish sauce (Whole30-compliant)
• 3 cloves garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 0.25 teaspoon red pepper flakes
• 1 cup (shredded) red cabbage
• 1 cup (julienned or shredded) carrots
• 1 small, thinly sliced cucumber
• 0.25 cup fresh mint
• 0.25 cup fresh cilantro
• 2 stalks (sliced) green onions
• 1 tablespoon avocado oil
• 2 cups (roughly chopped) iceberg lettuce
• 1 teaspoon (optional, for garnish) toasted sesame oil
• 4 pieces (for serving) lime wedges

Directions

Step 1

Prepare the zucchini by spiralizing the noodles using a spiralizer. Alternatively, you can julienne the zucchini if you don't have a spiralizer. Set aside.

Step 2

In a medium bowl, whisk together coconut aminos, lime juice, rice vinegar, fish sauce, minced garlic, grated ginger, and red pepper flakes to create the marinade and dressing.

Step 3

Place the chicken thighs in a shallow dish or resealable bag. Pour half the marinade over the chicken, reserving the other half for the dressing. Let the chicken marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor.

Step 4

Heat a large skillet over medium-high heat and add the avocado oil. Remove the chicken from the marinade and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Set the chicken aside to rest for 5 minutes, then slice into thin strips.

Step 5

While the chicken cooks, prep the vegetables: shred the cabbage, julienne or shred the carrots, slice the cucumber, and chop the lettuce.

Step 6

To assemble the bowls, divide the zucchini noodles evenly among four serving bowls. Top each bowl with lettuce, red cabbage, carrots, cucumber, and sliced chicken.

Step 7

Drizzle the reserved dressing over the bowls. Garnish with fresh mint, cilantro, green onions, and a drizzle of sesame oil if desired.

Step 8

Serve immediately with lime wedges on the side for squeezing over the top.

Nutrition Facts

Serving size	(1865.4g)

Amount per serving	% Daily Value*
Calories	1602.3

Total Fat 71.2g	0%
Saturated Fat 16.9g	0%
Polyunsaturated Fat 0.7g
Cholesterol 567.0mg	0%
Sodium 10452.0mg	0%
Total Carbohydrate 107.3g	0%
Dietary Fiber 16.0g	0%
Total Sugars 80.4g
Protein 133.1g	0%

Vitamin D 31.8IU	0%
Calcium 347.0mg	0%
Iron 9.8mg	0%
Potassium 3861.3mg	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: 40.0%

Protein: 33.2%

Carbs: 26.8%