Thursday, December 12, 2013

Paleo Asian Chicken & Kelp Noodles

I didn't really know what to call this dish. When I first started throwing the sauce together I had pad thai on my brain, but then I decided to include some nut butter and it changed the flavor profile up a bit.

I used a combination of zucchini and kelp noodles, and also included carrots and green onion. This would taste great with many different vegetables (mushrooms come to mind for sure). The caveman, however, insisted I make this again just as I did last night. He had three servings!

Paleo Asian Chicken & Kelp Noodles

juice of 1 lime
2 tbs. palm sugar
1/3 cup fish sauce
1/3 cup coconut amines
2 tbs. apple cider vinegar
1/2 tsp. ginger powder
1/4 tsp. red pepper flakes
2 tbs. raw almond butter

chicken & noodles:
1 package kelp noodles
juice of 1/2 lemon
2 small zucchinis, julienned
1 tbs. coconut oil
1 lb. chicken thighs, cut into small pieces
salt & pepepr
2 medium diced shallots
5 minced garlic cloves
3 carrots, thinly sliced
3 minced green onions
3 eggs, lightly beaten
for topping: raw cashew pieces (I toasted mine first), minced cilantro & lime wedges

To make sauce, combine ingredients in a blender and process until smooth. Taste for seasoning.

Place kelp noodles in a bowl of warm water with juice of 1/2 lemon. Allow to sit.

While kelp noodles are soaking, place zucchini in a colander over the sink. Sprinkle generously with salt and allow to sweat while cooking chicken.

Melt coconut oil in a large wok or skillet over medium heat. Add chicken and season well with salt and pepper. Cook for 5 minutes, then add shallot and garlic. Cook until chicken is no longer pink, stirring to keep garlic from burning.

Drain the kelp noodles and add to the wok along with the zucchini. Add carrots and green onions and stir to combine. Cook for 2 minutes.

Push noodles and chicken to the side and pour beaten eggs into wok. Allow to cook until beginning to firm up, then toss with noodle and chicken mixture. Cook for another couple of minutes, then pour in sauce.

Stir to thoroughly incorporate sauce and cook for 1-2 minutes more. Remove from heat and taste for seasoning.

Garnish with chopped cashews, cilantro and serve with lime wedges.


  1. Made this with spaghetti squash since the kelp noodles were MIA in my grocery store - really great! My husband loved it too. Thanks for the recipe!

    1. Glad to hear it worked with spaghetti squash too! The kelp noodles can be hard to track down.