A delicious gluten, dairy and egg-free noodle alternative dish. It does contain almonds, which are a wonderful source of calcium, fats and protein but these can be left out if your child has a tree nut allergy. Sauce contains soy sauce – be sure to use a soy-free variety if your child has a soya allergy and always check soy sauce for gluten and wheat.

Almond Chicken Zoodles


  • 3 large zucchini or ready-made zoodles
  • 450g chicken breast
  • 2 tbsp cornstarch
  • 2 tbsp olive oil
  • 4 cups broccoli florets, chopped
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 red onion, sliced
  • 4 carrots julienned
  • 1 cup almonds
  • Fresh basil leaves, for garnishing

For the Sauce

  • 1 clove garlic, crushed
  • 1 tbsp fresh ginger root, crushed
  • ¼ cup, low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • ¼ tsp mild curry powder
  • 2 tbsp corn-starch


  1. Using a spiral grater, turn the zucchini into zoodles or use ready-made zoodles.
  2. Cut the chicken into cubes. Toss with the cornstarch in a plastic bag just before cooking.
  3. In a large skillet or wok, heat 2 tbsp olive oil. Sauté the chicken until most edges are no longer pink. Add the broccoli, red and yellow pepper, onion and carrot and stir fry for 5-10 minutes.
  4. Whisk together the sauce ingredients. If preparing ahead of time, wait to add the cornstarch until just before cooking.
  5. Pour the sauce into the skillet and continue cooking for a further 5 minutes, until everything is cooked and the sauce has thickened a little.
  6. Carefully add the zucchini noodles, mixing in and cooking for just a few minutes. Stir in the almonds and remove from heat. Garnish with basil leaves.

Serves 3-4         Takes 30 minutes

Ref: Allergy Sense ~ Megaw, Karabus & Faure ~ Quivertree