Low Carb Noodles


  • 1/4 cup coconut aminos
  • 2 tablespoons fish sauce OR 2 teaspoons Trader Joe’s Multipurpose Umami Seasoning Blend
  • 1 teaspoon low carb OR whole30 compliant sweetener , optional
  • 1 teaspoon sesame oil
  • 2 cloves garlic minced
  • 1/2 teaspoon grated or minced fresh ginger


  • 1/2 teaspoon xanthan gum


  • 12 ounce chicken thighs or chicken breast , cut into 1″ thick chunks
  • 5 medium zucchini
  • 3 Tablespoons avocado oil OR olive oil, divided
  • 1 cup mixed vegetables of your choice , bok choy, broccoli, bell peppers, thinly sliced carrots
  • 1/2 Tablespoon fresh chopped parsley or cilantro for garnish , optional


  1. In a medium bowl, whisk together all the ingredients for the sauce, until combined.
  2. Season chicken with salt and pepper and drizzle with 1/2 tablespoon of sauce. Allow to marinate while preparing the zucchini noodles.
  3. Cut zucchini into noodles with spiralizer or vegetable peeler. Pat dry with paper towels.
  4. Heat oil in a large wok or skillet on medium-high heat. Add chicken and cook until brown on both sides, about 3-4 minutes. Transfer from pan onto a plate. Set aside.
  5. Add remaining oil to the same skillet. Add the vegetables and cook for about 2 minutes until soft and tender.
  6. Add chicken back to the pan and stir in the sauce. Turn heat to high and add xanthan gum (if usinto thicken and bubble.) Adjust seasonings as needed.
  7. Add the zucchini noodles and gently toss to coat using tongs. Cook until zucchini noodles are just tender (about 1-2 minutes – do NOT overcook), and remove from stove.
  8. Serve immediately and garnish with sesame seeds if desired.

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