Spicy Noodle Salad
So much for my resolution to get back in my kitchen. In order for this to actually happen, I would have to be somewhat close to my kitchen, which has not been the case as of late. Traveling for work, vacation, and generally being busy, while all good problems to have, has made it difficult for me to get to my happy place. I have found a few moments here and there to start to some spring cleaning in my cabinets, and found some doozies (bulk items packaged over a year ago. Whoops.), which I promptly tossed out. Now that there is less clutter, when I do find an open space in my schedule, I will be able to enjoy it rather than searching through long forgotten pasta, beans and canned items.
While I was hoping this Face Off would force me back into my old routine, I was surprised how fast this meal came together. The sauce, blended in a few minutes. The chicken and veggies, cooked in no time (chicken in smaller pieces helps to cut down time in the pan), and the noodles were al dente in about 8 minutes. Toss those things together, and you have yourself a tasty dinner!
Spicy Noodle Salad
2 chicken breast, cut into 1″ pieces
2 tbsp coconut oil, separated
2 bell peppers, I used green and red, cut into 1″ pieces
1 small red onion, cut into 1″ pieces
1 box of gluten free spaghetti, I used a brown rice based pasta
Spicy Almond Sauce
1 c almond butter
1 c water
2 garlic cloves
2″ ginger, peeled
2 tbsp fresh lime juice
1 tbsp coconut aminos or gluten free soy sauce
2 pinches of salt
2 big squirts of sriracha
Cook spaghetti according to directions. When done, drain and toss with a bit of olive oil to prevent sticking. Set aside.
To make the sauce, add the garlic and ginger to a food processor or blender, pulse a few times to make sure the cloves and ginger are chopped into small pieces. Add the rest of the ingredients for the sauce and blend until smooth. Set aside.
Heat 1 tbsp of coconut oil over medium heat in a large sauté pan. When oil looks shinny, add the chicken and cook until done, about 10 minutes. Remove chicken from pan, add the second tbsp of coconut oil and veggies. Cook veggies until softened, about 3-5 minutes. Remove from heat.
In a serving bowl, add the spaghetti, chicken, veggies, and about half the sauce. Toss to combine. Add more sauce as desired and use remaining to serve along side.
To make a vegan version, use tofu or more veggies instead of chicken.