Often times to help me relax or for entertainment while doing chores, I’ll watch cooking shows, and boy do I love them. I may not be able to eat all of the delicious goodies but I find myself getting great ideas and motivation from watching them!! This recipe is inspired by Giada at Home~ Her version is not gluten free & sugar free but the sweet & spicy aspect of the dish is there!
This recipe can be made with many different vegetables;
snap peas & bell peppers, shallots, garlic, ginger & cilantro
endive, green garlic, ginger, bell pepper, parsley
Other veggie combinations I am sure would be delicious as well. Ginger and garlic help being an Asian flavor to the dish. I also use chili pepper spice, and coconut amino for some sweet and spicy combination and fun flavor!!
Okay so where to start??
WHAT YOU NEED:
Chicken (I love Rosie’s Organic thinly sliced chicken breasts)
Vegetables (including ginger, onion, garlic and numerous others!)
Noodles- Thin spaghetti, cappellini, vermicelli, an asian rice noodle. I use a brown rice thin spaghetti noodle and have also used he vermicelli, YUM!!
Seasonings: salt, pepper, cayenne, garlic powder, chipotle pepper powder
sesame oil, olive oil, hemp oil
coconut amino (This is a terrific alternative to soy sauce)
HOW TO MAKE:
Start by preparing your chicken with a salt & pepper rub with lemon and olive oil. Incorporating ginger & garlic would be excellent as well!
I bake my chicken on 400 degrees while I get other things started.
In a large saucepan I boil water about 4-8 cups depending on how many noodles you plan to make! While the water is simmering….
I mince the vegetables and preheat a large skillet to medium heat (either nonstick or a cast iron)
I save the cilantro or parsley to mix with olive oil and lemon juice & zest in a bowl to add after the noodles are taken off of the heat.
Once the skillet is preheated to medium I add some olive oil then add the vegetables that will taste delicious being sauteed like onions, endive, peppers, ginger, green garlic, shallots etc. With those veggies this is when you add salt and pepper, and coconut aminos (the amount up to you, I use about a TSP), garlic powder and spicy spices too! Once the noodles soak in with all the ingredients you can bowl the noodles into a big bowl and then mix the greens/lemon/olive oil/s&p into the noodle mixture.
Here is when I add a drizzle of hemp oil and sesame oil really making the flavor of this dish divine!!!
Pull out the chicken when it is done, cube it up and add it in to your delicious version of Korean noodles!