Friday Foodspiration: Almond Chicken Noodle Bowl

What do you do with leftover chicken on a busy weekend?

I toss it with a yummy sauce, some veggies, and noodles for a one pot meal. I think in the future I am going to make this sauce and keep some in my fridge because my kids loved it! They asked for seconds and thirds on their chicken and vegetables.

*Edit . . . I now will have to double or triple the miracle noodles in this recipe because the kids like those too. What are miracle noodles? Basically all of the fiber and none of the carbs. Not much taste on their own, but they soak up this sauce beautifully.

I highly recommend eating this with chopsticks to improve the fun and family buy in!


  • 2 tbs Sesame Oil

  • 4 tbsp Almond Butter

  • 2 tbsp Coconut Aminos

  • 1 tsp Grated Ginger

  • 1 tsp Rice Vinegar

  • 2 tsp Maple Syrup or Substitute*

  • 2 tbs Water

  • 1 cup Snap Peas

  • 1 cup Shredded Carrots

  • 2 cups Cooked Chicken, cubed or shredded

  • 1 pkg Miracle Noodles** (substitute zoodles or rice noodles)

  • 1/4 cup Sliced Almonds, toasted


  1. Prepare Chicken and noodles, set aside.

  2. Heat oil over medium heat in a large pan or wok. Add peas and carrots and sauté until they start to soften, then set aside.

  3. Add almond butter, coconut aminos, ginger, rice vinegar, maple syrup and water to the pan and whisk until thick and well combined.

  4. First add noodles back to pan and toss to coat with sauce. Then add chicken and vegetables. Cook on low heat, stirring to combine, until heated through.

  5. Place in serving bowls and top with sliced toasted almonds.

*I use Lakanto Monk fruit Maple Syrup as a low carb substitute.

**I use Shiitake Miracle Noodles for a zero calorie, high fiber alternative to rice noodles. They soak up the flavor of the sauce better than spiralized vegetables. I used Fettuccine shaped noodles for this recipe.

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