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+ servings
Whole30 cup zoodles: zucchini noodles with vegetables and shrimp in a mason jar

Whole30 Cup Zoodles (Whole30 Lunch Recipe, Paleo, Gluten Free)

An easy Whole30 snack that's a twist on the ramen noodles of your past. With zoodles, veggies, shrimp or other protein, an egg, and a quick savory sauce, they're a great meal prep or lunch recipe, too.
Prep: 5 minutes
Cook: 3 minutes
Total: 8 minutes
Yield:1 serving

Ingredients

  • 5 teaspoons Whole30-compliant chicken stock concentrate or 1 1/2 cups chicken stock
  • ½ teaspoon sesame oil
  • salt to taste
  • squirt of Whole30-compliant hot sauce or sriracha
  • 1 small zucchini spiralized
  • ¼ cup frozen vegetables of your choice
  • ¼ cup frozen salad shrimp or other cooked protein
  • 1 green onion thinly sliced
  • 1 soft-boiled egg

Equipment Needed

Instructions

  • Layer ingredients in a mason jar: chicken stock concentrate, sesame oil, salt, and hot sauce go on the bottom. If using chicken stock instead of concentrate, omit the chicken stock entirely here. Put spiralized zucchini next, followed by frozen vegetables, salad shrimp, and then green onion. Top it all with a soft-boiled egg. Keep refrigerated until ready to serve. If serving immediately, thaw shrimp and vegetables first.
  • When ready to serve, heat 1 1/2 cups water (or chicken stock, if not using stock concentrate) to boiling. Pour over ingredients - you may not use all the water. Let sit for 30 seconds then stir. Serve.

Notes

This method will hard-boil your soft-boiled egg. If you prefer a soft-boiled egg when eating, remove the egg when filling with water. When ready to serve, replace your soft-boiled egg.

Nutrition

Calories: 147kcal | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 200mg | Potassium: 668mg | Total Carbs: 13g | Fiber: 4g | Sugar: 5g | Net Carbs: 9g | Vitamin A: 3060IU | Vitamin C: 42.1mg | Calcium: 67mg | Iron: 1.9mg