Noodles, pasta, ramen… i’m sure you health foodies out there have tried them all. how about a creative gluten free alternative? dare to challenge?
use carrot as noodles to replace traditional noodles, stir fry with a touch of soy sauce, a savory bite came to live. give it a try and you’ll own it!
Carrot noodles with chicken
vegetable noodles with chicken.
- Prep Time: 15 min
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 1 person 1x
Ingredients
Scale
- 100 g organic chicken thigh
- tips: may substitute with vegan protein alternatives.
- 1 tbsp gluten-free soy sauce
- ½ red chili pepper, remove seeds, finely chopped
- 50 g sugar snaps or snow peas
- 30 g cashew nuts
- 1 spring onion
- ½ tbsp sunflower oil
- 100 g carrot noodles
- handful of fresh cilantro
Don’t forget to pin this recipe:
Instructions
- cut chicken into small cubes or strips.
- marinade chicken with soy sauce & chilli peppers.
- steam sugar snaps or snow peas until al-dente.
- tips: may steam veggies with a sieve above a pan of boiling water.
- roast cashew nuts in frying pan until golden brown and set aside.
- cut spring onion into small rings.
- heat oil in wok, stir fry chicken with marinade sauce until almost ready, about 8 minutes.
- add carrot noodles with a splash of water into wok, cook until noodles are al-dente, this will take a few minutes.
- add green veggies, cashew nuts, & partial chopped spring onion, stir to warm up briefly.
- present noodles with extra spring onions & cilantro on top.
Notes
Based on a recipe from I Love Health.
Ik heb gisteren bijna het hele recept gevolgd, wat een tof idee om ipv noodles wortels te gebruiken. Omdat ik zo min mogelijk vlees eet heb ik vegastukjes gebruikt. Maar nog steeds super lekker.
★★★★★