Paleo, Gluten-Free Cold Noodles (Edit recipe)

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These gluten-free cold noodles are perfect for summer. I love taking them on picnics in the park or on a beach day, as they pack easily into a cooler. You can prepare them warm or refrigerate ahead of time and eat cold.

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PREP TIME

15 minutes

COOK TIME

25 minutes

INGREDIENTS

Serves: 4

Ingredients

1 Tbsp Water, cold
0.25 cup Raw Cashews
0.25 cup Coconut Aminos
1 Tbsp Avocado Oil
1 Tbsp Lime Juice, fresh
0.5 tsp Toasted Sesame Oil
0.5 tsp Fish Sauce
1 Tbsp Ginger Root, fresh
0.25 tsp Black Pepper
1 pinch Red Pepper Flakes
1 cup Skinless Chicken Breast, diced
8 oz Cassava Pasta, spaghetti shaped
1 cup Cabbage, coleslaw mix works perfectly
1 Red Bell Pepper
0.5 Cucumber
1 Tbsp Sesame Seeds

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

["Bring a large pot of water to a boil on stovetop. Cook pasta according to package.","While pasta is cooking, add all of the sauce ingredients into a mini food processor or blender and blend until very smooth. (You may need to push down the sides so all of the cashews blend completely.) Set aside.","Thinly slice scallion greens and dice scallion whites. Remove seeds from red bell pepper and slice into very thin strips about 2-3 inches long. Do the same with the cucumber, removing the seeds and slicing thinly.","Remove cold chicken from refrigerator and chop into bite sized pieces. A rotisserie chicken works great. (don\'t use skin)","In a large bowl, add the scallions, red pepper, coleslaw mix, cucumber, chicken, cilantro and sesame seeds. Add entire sauce and gently fold ingredients until coated with sauce.","Add gluten-free pasta and give another few folds until coated.","Enjoy warm or refrigerate and eat cold. Garnish with cilantro, crushed cashews, red pepper flakes and fresh lime wedges."]

Notes

I find using cold chicken breast works best when tossing with other ingredients. If warm, it just tends to breakdown a bit easier.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	241
Fat:	13 g
Carbohydrates:	12 g
Protein:	14 g
Cholesterol:	36 g
Sodium:	611 mg
Fiber:	1 g
Sugars:	7 g
Calculated per serving.