Chicken Zucchini Noodles

This easy and quick recipe uses zucchini noodles (aka zoodles) to make a low carb version of the chicken noodles I’ve much missed on a low carb diet.

Zucchini can be cut into thin noodles using a spiralizer, but a julienne vegetable peeler will work as well. Trim both ends of the zucchini and use a julienne peeler to cut long, thin strips of zucchini till seeds are reached (discard the seeds). Keep the zucchini skin on for extra fiber and crunch. Microwave for 2 minutes and zoodles are ready.

What did I use:

  • 1 tablespoon olive oil
  • 1 large garlic clove, finely chopped
  • 200 g chicken breast, cut into small cubes
  • 2 medium zucchinis, julienned
  • ½ cup red bell pepper, cut into thin strips (or/and green bell peppers, carrots)
  • ½ cup chopped spring onions
  • 1 egg
  • Salt and freshly ground black pepper, to taste
  • Toasted sesame seeds, for garnishing

For the sauce:

  • 1 tablespoon dark soya sauce
  • ½ tablespoon light soya sauce
  • ½ tablespoon sriracha (or any other hot sauce)
  • 1 teaspoon white vinegar

How I made it:

  1. Mix the sauce: In a small bowl, whisk in the dark and light soya sauce, vinegar and sriracha, and keep aside
  2. In a large pan, heat 1 tablespoon of olive oil and add garlic. Cook garlic on medium heat till lightly browned. Add in chicken and cook
  3. While the chicken is cooking, prepare the zucchini noodles
  4. Microwave the julienned zucchini for two minutes, till the noodles are tender, but still with a slight crunch (About two minutes of microwaving should do, else heat further in 30 seconds increments. Zucchinis are almost 95% water, so if cooked longer, noodles tend to become mushy)
  5. Gently drain the liquid from the microwaved zucchini. A strainer can be used
  6. Back to the pan. After the chicken is almost cooked, add the red bell peppers and spring onions to the pan. Cook till the vegetables are tender and the chicken is cooked
  7. Push the chicken and veggies to one side of the pan, and cook an egg on the other side
  8. Once the egg is almost cooked, mix the chicken, veggies and egg together
  9. Add in the zucchini noodles in the pan and pour the sauce mix
  10. Stir to combine them all and cook for 2–3 minutes. Season with salt and pepper as per taste
  11. Sprinkle toasted sesame seeds and serve

What was I listening to:

The dish came out so well, so it was time to do a little dance 🙂

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