Lemongrass Chicken Zoodles

What do you do when you’re tired of eating noodles? Eat more veggies! Zoodles are the perfect substitution for noodles as it absorbs the same amount of flavors from your dish. Ever since I purchased the zoodle spiralizer on Amazon, I have been exploring.

What I have noticed when cooking with zoodles? It creates extra liquid, coming from the zucchinis. I suggest to blanch the zoodles before cooking, just so your food does not get too soggy. Blanching the zoodles will extract a good amount of liquid out of the zucchinis.

Recipe - Lemongrass Chicken Zoodles

  • Servings: 2
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  • 3 chicken thighs, boneless
  • 1 lemongrass, minced
  • 4 tbsp fish sauce
  • 1 lime , juiced
  • 3 tbsp sugar
  • 1/4 cup water
  • 3 cloves garlic, minced
  • 2 zucchinis
  • 1 Thai chili, chopped (optional)
  • π—ͺ𝗢𝗹𝗹 𝗻𝗲𝗲𝗱:

  • Vegetable Spiralizer


  1. In a bowl, add water and sugar. Mix until the sugar is dissolved. Then add in fish sauce, lime juice, garlic, lemongrass and chili.
  2. In bigger bowl, add in the chicken thighs, and mixed sauce. Let it marinade for 20 minutes.
  3. While the meat is marinating, prepare the zoodles. After the zucchini turns into zoodles, boil a pot of water and blanch the zoodles. This will release as much water out of the zucchini as possible. Strain and set to the side.
  4. Preheat the oven at 350F, add in the chicken thighs and bake for 25-30 minutes. Let it cool before shredding the meat. DO NOT toss the juice that the chicken released. All that flavor will be poured over the zoodles.
  5. In a serving bowl, add in zoodles, topped with shredded chicken meat and the baking juice. Toss everything together and enjoy.