April 18th, 2024
Recipes
Chicken and Rice Noodle Salad
Valentina P
- Difficulty
•
- Time 30"
Vietnamese-inspired noodle salad with twirly noodles, crunchy raw veggies, herbs, and umami ground chicken with a simple sesame-lime vinaigrette. Surprisingly simple to prepare and makes for fabulous leftovers.
How To MakeDiet Type: Paleo
Shopping List
-
For the Chicken
- 8 ounces ground chicken or turkey (93% lean)
- 2 garlic cloves, chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon coconut aminos
- 1 tablespoon rice vinegar
- 1/2 tablespoon coconut sugar
- 1/2 tablespoon olive oil
- 1/2 tablespoon tamarind paste (Note 1)
- 1 teaspoon fish sauce
- red chili flakes, to taste For the Bowls
- 3 ounces dried vermicelli noodles (or 2 servings kelp noodles or konjac noodles)
- cucumber, diced
- shredded carrot
- beansprouts
- roasted peanut or cashews, chopped
- cilantro, basil, and mint
- lettuce (optional)
- coconut aminos or Sesame Lime Vinaigrette, for drizzling
Instructions
- Step 1: If using, stir together the Sesame Lime Vinaigrette. Refrigerate.
- Step 2: Heat the 1/2 tablespoon(s) of olive oil in a frying pan over medium-high heat. Add the garlic and ground chicken to the pan. Cook until the chicken is no longer pink, about 5 to 6 minute. While cooking, use the side of the spatula to break the chicken into small pieces.
- Step 3: Add the remaining basil, coconut aminos, rice vinegar, sugar, tamarind paste, fish sauce, and chili flakes to the chicken. Stir well and cook for another 2 to 3 minutes. Transfer to a bowl.
- Step 4: Cook the noodles until soft and pliable, according to package directions. Drain and rinse with cold water (toss with a little sesame oil to help prevent sticking, if needed). Note: If using the kelp or konjac noodle option, follow package directions.
- Serve: Prepare each bowl with noodles, warm chicken, cucumbers, carrots, beansprouts, lettuce, herbs, and nuts (or whatever chopped veggies you have). Drizzle with vinaigrette or coconut aminos.
Recipe Notes
Note 1: Can't find tamarind paste? Try substituting with an equal amount of pomegranate molasses or use 1 teaspoon of lime juice combined with 1/2 teaspoon of tomato paste.
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Chicken and Rice Noodle Salad
PT30M 8 ounces ground chicken or turkey (93% lean) 2 garlic cloves, chopped 2 tablespoons fresh basil, chopped 1 tablespoon coconut aminos 1 tablespoon rice vinegar 1/2 tablespoon coconut sugar 1/2 tablespoon olive oil 1/2 tablespoon tamarind paste (Note 1) 1 teaspoon fish sauce red chili flakes, to taste 3 ounces dried vermicelli noodles (or 2 servings kelp noodles or konjac noodles) cucumber, diced shredded carrot beansprouts roasted peanut or cashews, chopped cilantro, basil, and mint lettuce (optional) coconut aminos or Sesame Lime Vinaigrette, for drizzling Gluten Free Paleo Low-Carb 2 Servings
Ingredients:
