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Asian Chicken “Noodle” Bowl

By Shane YoungJuly 29, 2014

Makes 2 servings

 

My take on a peanut noodle bowl is creamy and crunchy at the same time. It satisfies any craving for takeout – and it’s much healthier! This dish packs in many healthy veggies, plus a shot of iodine and other mineral from the seaweed. If you’re worried about the taste of seaweed, don’t fret. You won’t even notice it among the crunchy strips of red peppers. long strings of cucumber, zucchini, daikon and carrot, and the heavenly Gado Gado sauce.

 

Ingredients

  • ⅔ cup (30 g) arame seaweed

  • ½ daikon radish

  • ½ large carrot (choose one that is thick if using the spiral vegetable slicer)

  • 1 small or ½ large zucchini

  • ½ of an English cucumber, peeled

  • ½ red bell pepper, cut into matchsticks

  • 2 tbsp (2 g) cilantro, minced

  • 1 tbsp (2 g) fresh basil, sliced

  • 8 to 10 oz (228 to 280 g) roasted chicken, shredded

  • ½ cup (120 ml) Creamy Cashew Gado Gado Sauce (Below)

  • 1 tsp sliced fresh red or green jalapeño pepper for garnish (optional)

 

Creamy Cashew Gado Gado Sauce

  • 1 cup (235 ml) full-fat coconut milk

  • ⅔ cup (170 g) cashew butter

  • 1 clove garlic

  • ¼ tsp red pepper flakes

  • 1 lime, juiced

  • 2 tbsp (30 ml) plus 1 tsp (5 ml) coconut aminos

  • 1 scallion, sliced

  • 2 tbsp (2 g) cilantro, chopped

  • 1 heaping tsp fresh ginger, chopped

Combine all ingredients in a blender or quart (liter) container with an immersion blender. Store the sauce in the refrigerator for up to 1 week. Allow to come to room temperature or heat slightly before using as mixture will solidify in the fridge.

 

Instructions

Soak the seaweed in warm water for about 15 minutes or until soft. Using a spiral vegetable slicer, slice the daikon, carrot, zucchini and cucumber into a bowl. Alternatively, you can grate the carrot and daikon, and thinly slice the zucchini and cucumber with a mandoline or a knife. Drain the seaweed. Add the seaweed, red pepper, cilantro and basil to the bowl of sliced veggies. Warm the Gado Gado sauce separately and keep it at room temperature. Add the sauce right before serving. Garnish with jalapeño, if desired.

 

This Recipe came from Diana Rodgers book, “Paleo Lunches and Breakfast on the Go.” Check it out!

 

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