Zucchini Noodle Mei Fun with Chicken

Zucchini Noodle Mei Fun with Chicken

Zucchini noodles take the place of grains in this gluten-free recipe. Tossed in a tangy sauce, it’s an easy and flavorful way to get your daily servings of vegetables.


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Developed by Brittany Chin, RD, LD

Ingredients

  • [680 grams] 2 medium zucchinis
  • [30 grams] 2 tablespoons (30 milliliters) reduced-sodium tamari
  • [30 grams] 2 tablespoons (30 milliliters) rice wine vinegar
  • [10 grams] ½ tablespoon (7 milliliters) honey
  • [8 grams] ½ tablespoon chili garlic paste (optional)
  • [35 grams] 2½ tablespoons (35 milliliters) sesame oil, divided
  • [70 grams] 1 egg
  • [280 grams] 1 chicken breast, cubed
  • [8 grams] ½ tablespoon garlic, diced
  • Black pepper to taste
  • [180 grams] ½ cup yellow onion, diced
  • [240 grams] 1 red bell pepper, sliced thin
  • [140 grams] 5 ounces bean sprouts, washed
  • [35 grams] 5 scallions, chopped

Directions

  1. Spiralize zucchini into a mixing bowl using a small noodle blade (similar size as angel hair pasta).
  2. Combine tamari, rice wine vinegar, honey and optional chili garlic paste in a small bowl and mix with a fork.
  3. Heat a large frying pan or wok over medium-high heat and add ½ tablespoon sesame oil and egg. Scramble egg until fully cooked, remove from pan and set aside in a small bowl.
  4. In the same large pan or wok, add 1 tablespoon sesame oil, followed by cubed chicken and garlic. Add black pepper to taste. Stir-fry chicken with a spatula for 3 to 5 minutes, until it is no longer pink and has reached an internal temperature of 165°F (74°C).
  5. Add onion, pepper and bean sprouts to the pan or wok and stir-fry with a spatula for 2 to 3 minutes.
  6. Add egg back into the pan or wok. Toss and cook for about 1 minute.
  7. Add sauce mixture to pan or wok and reduce to low heat.
  8. Meanwhile, heat a medium-sized frying pan over medium heat. Add 1 tablespoon sesame oil, followed by zucchini noodles. Using tongs, toss to coat and continue tossing to cook for 2 to 3 minutes. Be careful not to overcook, as zucchini noodles will become soggy.
  9. Place zucchini noodles in a serving bowl and top with the chicken and vegetable mixture. Toss with tongs and garnish with chopped scallions. Serves 4.

Nutrition Information
Serving size: 1½ cups (240 grams)

CALORIES 296; TOTAL FAT 13g; SAT. FAT 2g; CHOL. 96mg; SODIUM 433mg; CARB. 23g; FIBER 5g; SUGARS 6g; PROTEIN 25g; POTASSIUM N/A; PHOSPHORUS N/A

Note: Nutrition information for potassium and phosphorus in rice vinegar and chili paste not available.

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Brittany Chin Jones
Brittany L. Chin Jones, MS, RD, LD, is the owner of Blush Nutrition, LLC and the Continuing Education Chair for the South Carolina Academy of Nutrition and Dietetics (SCAND). Over the years she has served as the Piedmont Dietetic Association president, SCAND PR-Media Chair, and the Communications Chair for the Thirty and Under in Nutrition Dietetics member interest group. Follow her at BrittanyJonesRD.com and on Twitter and Instagram.