Asian Zucchini Noodle Bowls with “Peanut” Sauce THM S (Whole30, paleo, gluten free)

asian zucchini noodle bowls

Recently I have been craving a big bowl of noodles with bold Asian flavors.  Buuuut I am only SIX POUNDS from my first big weight goal, having lost 104, so ain’t nobody need to be gorging on takeout right now.  So I took matters into my own hands.  I had a vision for this recipe and it blew me away!  These Asian zucchini noodle bowls are something you absolutely need in your life right now.  The sauce is creamy, nutty, and slightly spicy(you can make it really spicy if you want!), and the combination of textures in the vegetables is superb. My son who is 9 absolutely loved this and had seconds.

Bonus- this recipe is Whole30 and compliant as long as you use an OK sriracha such as Organicville, or you can use another kind of hot sauce.  I know lots of you out there are doing a January Whole30 so I’m trying to come up with lots of recipes for you to enjoy even though I really want you to join me on THM forever.

For me, zoodles are a real game changer.  I do enjoy spaghetti squash, but in a lot of dishes the texture isn’t right.  Plus I just like the way it rolls off the tongue.  Say it with me.  Zoooooodle.  You can use any spiralizer, but if you’re going to use it on a regular basis, get the kind with a crank that pushes the vegetable through the blade like the Paderno one(I am not an affiliate, this is just for your information).   I am still using the pencil-sharpener shaped kind and you should hear the things I mutter under my breath while I’m using it.  Definitely next on the shopping list.  A tip if you are using the twist kind- it is far easier with larger zucchini, so buy bigger ones if you can.

I know there is some discussion as to whether sprouts are OK for paleo eating depending on what they are sprouted from.  They are Whole30 approved so that’s good enough for me; I’m not going to try to weigh in.  Act according to your own conscience when it comes to concerns over sprout ethics.  Again, come into the light with THM and you won’t have to fiddle with those rules!  Either way, this recipe is so stinkin’ delicious!

This recipe is really easy and comes together quickly enough for a weeknight.  All you have to do is prep your veggies, make the sauce, and then saute it all together.  I used leftover cooked chicken but you can certainly cook some chicken or other meat in the pan right before adding the rest of the vegetables.

Step One: Veg

Spiralize about three medium or two large zucchini until you have about 5 cups of spirals in a pile.  Salt it lightly in a colander, toss with your fingers and let drain for ten minutes or so while you cut up the other vegetables.  Then lay the zucchini on paper towels and pat dry with more paper towels.  Take a moment to press down a little bit; removing some of the moisture is what gives you great texture in the end result.

Step Two: Sauce and Sauté

Combine the sauce ingredients in a small saucepan and combine with a whisk.  Heat over medium heat just until it bubbles, then turn to low for five minutes to thicken slightly.  Meanwhile, heat a large skillet to medium-high heat.  Add the scallions and green peppers first.  Then add the cabbage and zucchini after about two minutes.  When the zucchini is hot but still crisp-tender, after about three minutes, add the chicken and sauce just to combine and warm through.  Serve with the garnishes of your choice and watch your family slide into slurpy happiness!

Asian Zucchini Noodle Bowls with "Peanut" Sauce THM S

Zucchini noodles with chicken and a creamy, umami-filled Asian-style "peanut" sauce

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people


  • 3 medium or 2 large spiralized zucchini
  • 1 cup shredded red cabbage
  • 1/2 cup diagonally sliced scallions
  • 1 cup sliced green bell peppers
  • 1 Tbsp. coconut oil
  • 2 cups cooked shredded chicken

Sauce Ingredients

  • 1/2 cup almond butter
  • 1 cup coconut milk
  • 1/3 cup coconut aminos or tamari
  • juice of 2 small limes
  • 2 tsp. sriracha this makes it relatively mild, feel free to add more to taste


  • sprouts
  • jalapenos
  • cashews
  • cilantro


  1. Place the zucchini in a colander and sprinkle lightly with salt.  Toss and let drain for about 10 minutes while you chop the other vegetables.  Then, lay the zucchini on paper towels and pat dry to remove excess moisture.

  2. Combine the sauce ingredients in a small saucepan with a whisk.  Heat over medium heat just until it bubbles, then turn to low to thicken for five minutes.

  3. As soon as you turn the sauce down, heat the coconut oil in a large skillet over medium-high heat.  Add the green peppers and scallions and cook about two minutes.

  4. Add the zucchini and cabbage and cook about three minutes more, until the zucchini is hot but still crisp-tender. 

  5. Add the chicken and sauce.  Stir and cook about two minutes to combine and heat through.  Serve with desired garnishes.


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