I love Chinese food- especially cold sesame noodles. They are my favorite Chinese treat, because they actually taste better the next day.
I wanted to recreate this in a whole foods/ paleo style without any added msg or chemicals. Here’s what I came up with:
Paleo Sesame “Noodles” with Chicken
• 2-3 chicken breasts
• 1/2 cup kosher salt
Cut the chicken breasts into cubes, and brine in salt water for 30 minutes – 1 hour. Drain, pat dry.
• 2 tbs natural peanut butter
• 2 tbs tahini
• 1/4 cup water
• 1 tbs Dijon mustard
• 4 tbs Tamari (or coconut aminos)
• 4 tbs honey
• 4 tbs raw apple cider vinegar
• 2 garlic cloves (minced)
• 1 tbs minced fresh ginger
• 1/2 tsp ground turmeric
• 1 red chili pepper minced (I used a Serrano that had changed to red and dried/ Thai chilies work well)
• 1/2 tsp kosher salt
• 1 tbs olive oil
In a warm pot, combine olive oil, garlic, ginger and chiles. Be careful not to burn garlic, just fry gently over medium heat.
Add in remaining ingredients, and whisk to combine. Allow to bubble. Remove from heat.
So for this recipe, I like to use spaghetti squash. I already baked it a few nights ago, but I squeezed out all the water and drained it on paper towels. This way it will absorb more of the sauce and be less liquid-ey.
I also use some cooked quinoa.
•1 cup cooked, water removed spaghetti squash
• 1 cup cooked quinoa (follow package instructions)
• 1/2 cup coconut oil
Fry the chicken (brined and patted dry) in coconut oil. About 5-7 minutes.
Remove excess water and oil, then add in some julienne red pepper.
Add the spaghetti squash, quinoa, and sauce to the chicken and pepper mixture. Stir to combine, remove from heat.
Top with chopped cilantro.
Enjoy this dish cold- you can even top with seasame seeds (I just didn’t have any)
Let me know what you think of this recipe- to me, it tastes better than the Chinese restaurant noodle version…