Garlic Chili Chicken with Cucumber Noodles

I have a new kitchen toy called the Spiralizer. It has 4 different blades that turn vegetables and fruit into noodles. I need more of both in my life and this is turning out to be the best kitchen tool for my family. I cannot wait to experiment further. So far my favorite noodle is cucumber. It makes every dish taste fresh and light.

Cucumber NoodlesYou can use the fine shred blade or the angel hair blade for the cucumbers used in this dish. I recommend only using the angel hair blade if you have a fairly firm cucumber otherwise you will end up with mush if it is too soft. There are two other blades for coarse shred and ribbon noodles. I have not tried these yet. But they would probably work just as well too.

There are various gadgets for making vegetable noodles available now on the internet and in stores. Some require you to twist the item with your hand and others like this Spiralizer have a crank. I also know that some individuals simply use their food processor or a peeler, though this last one would be a little more time consuming. I suggest you do some research to find the one to fit your needs. The prices range from $14.99 to $50 + depending on the attachments desired. I say it is worth the investment to swap out pasta noodles with vegetable noodles for more nutritional value. Plus it gives you an excuse to play a bit in the kitchen with new recipes. And if you are anything like me, new recipes keep cooking interesting instead of a mundane chore.


Garlic Chili Chicken with Cucumber Noodles Serves 3-4
This is a light Asian inspired lunch using the Spiralizer.

(photo coming soon – We ate it so fast I didn’t get a chance to take a picture!)

• 3 Cooked Chicken Breasts, cubed
• 1 tbsp. Coconut oil
• 2 Garlic Cloves, chopped
• 1 Yellow Pepper, Sliced
• 1/2 Onion (made into noodles)
• 2 tbsp. Gluten Free Low Sodium Tamari or Soy Sauce
• 1 tbsp. Garlic Chili Sauce (found in the Asian aisle)
• 3 Cucumbers (made into noodles)
• 3 tbsp. Honey Roasted Peanuts, chopped or whole
*Optional: I sometimes like to squirt a little juice from a lime wedge over the whole thing too.

Prep the veggies while the chicken is cooking in the coconut oil:
• Cucumbers: wash, chop off ends of cucumbers, peel if you wish
• Onions: remove skins from onion and chop ends,
• Yellow Pepper: slice to your desired thickness
Now spiralizer the onions and cucumbers using either the angel hair blade or fine shred blade. (I prefer the fine shred.)

Onion NoodlesChop and add garlic cloves to the chicken and sauté for 2 minutes. Add yellow pepper and onions next. Drizzle and toss the chicken mixture with Tamari and the Garlic Chili Sauce. Remove from heat.

Serve the chicken and sauce over cucumber noodles with honey roasted peanuts sprinkled on top with a squeeze from a lime wedge if using. Enjoy!


Have you made vegetable or fruit noodles before? What’s your favorite noodle?

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