Low-Carb Shredded Chicken and Zucchini Cold Noodles

Name: Low-Carb Shredded Chicken and Zucchini Cold Noodles
Total time: 1800 s
Yield: Serves 1 serving
Ingredients: 180 grams zucchini; 50 grams shredded chicken; [Sauce]; 1 tablespoon plum vinegar (or any preferred vinegar); 1 tablespoon Japanese kelp soy sauce; 1 teaspoon chili oil; 1 pinch white sesame seeds

胖仙女 @happycooking365

This shredded chicken and zucchini cold noodle dish replaces starchy noodles with shredded zucchini, significantly reducing calories and carbs! For the sauce, I use readily available condiments from the fridge, mixing homemade plum vinegar with Japanese soy sauce and chili oil. It's slightly sour and spicy, perfect for summer! I recommend making extra shredded chicken to store in the fridge. I usually prepare about 300 grams (about 10 1/2 oz) of chicken breast from the supermarket at once, but only use about 50 grams (about 1 3/4 oz) per meal. The rest can be stir-fried with different shredded vegetables, added to scallion omelets, or used in rice balls and sandwiches for a convenient low-calorie protein option! ★ For more high-fiber, low-carb recipes, check out my new book, 'My Low-Carb High-Plant Table: 66 Recipes for Everyday Cooking, Breakfast, Cold Dishes, Soups, and Snacks'.
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Ingredients

30 minutes

Serves 1 serving

180 gramszucchini
50 gramsshredded chicken
[Sauce]
1 tablespoonplum vinegar (or any preferred vinegar)
1 tablespoonJapanese kelp soy sauce
1 teaspoonchili oil
1 pinchwhite sesame seeds

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Steps

30 minutes

1

Prepare the chicken breast: Soak 300 grams (about 10 1/2 oz) of chicken breast in 5% saltwater in the fridge for half a day. Then, prepare a pot of water (you can add some ginger slices to remove any odor). Once the water boils, add the chicken and cook for 5 minutes. Turn off the heat, cover the pot, and let it sit for 20 minutes.
2

Once slightly cooled, shred the chicken. This recipe uses only 50 grams (about 1 3/4 oz); the rest can be stored in the fridge for other dishes.
3

Wash the zucchini and use a shredder to cut it into long strips.
4

Soak the zucchini strips in ice water briefly to make them crispier, then drain.
5

Mix all the ingredients for the [Sauce] together. Place the zucchini strips and shredded chicken on a plate, drizzle with the sauce, and mix well before serving.