Zucchini Noodles make a great substitute in this Asian Noodle Bowl. The Spicy Almond Sauce coats the noodles perfectly making a super tasty dish!
You could easily make this vegan by omitting the grilled chicken and adding another protein source, like roasted chickpeas or grilled tofu. Read more about the importance of adding protein in this post, How to Maintain Your Lean Body Mass.
Asian Noodle Bowl with Zucchini Noodles & Spicy Almond Sauce
Asian Noodle Bowl:
- 2 zucchini spiralized*
- 2-3 carrots spiralized*
- 1 English cucumber spiralized*
- 1 lb grilled chicken breast
- 1/2 cup cilantro, for garnish
- 2-3 green onions, for garnish
- sprouts, for garnish
Spicy Almond Sauce:
- 1/2 cup natural almond butter
- 1 lime, juiced
- 1 Tbsp sesame oil (toasted or regular)
- 1 Tbsp coconut aminos (or Tamari)
- 1 tsp fresh ginger, grated
- 2-3 tsp. sriracha, to taste
- 1 Tbsp water
- pinch of salt, to taste
Start by spiralizing your vegetables. *If you don’t have a spiralizer you can julienne the veggies, cut them into matchstick-size or take a vegetable peeler and make wide noodles. Toss your vegetables with a little salt then put them into a strainer and place it over a bowl to drain. This will help get rid of the excess water. Try to let them sit for about an hour if you have time. Take them out of the strainer and pat dry with paper towels. If you don’t have time that is okay, your sauce will just be a little runnier.
Mix all of your sauce ingredients together. If you did not drain your noodles I recommend not adding the water. The only purpose of the water is to loosen up the sauce a little. Put your zucchini noodles and sauce into a larger bowl and mix together. Let marinate while you grill your chicken. Grill your chicken. I actually seasoned mine and put it in the instant pot with about half a cup of water and it turned out great.
To assemble your Asian Noodle Bowl put your zucchini noodles with the spicy almond sauce onto a bowl or plate, top with your chicken, cilantro, green onions & sprouts. I used bean sprouts because that is what I had but any sprout would be good too. We really like broccoli, radish & alfalfa sprouts in our house.