Chicken Kelp Noodles
with carrots / coleslaw mix

Name: Chicken Kelp Noodles
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Tbsp Vinegar, rice; 1 Tbsp Oil, toasted sesame; 1/4 cup Bragg's / coconut aminos; 2 tsp Honey; 8 oz Carrots, chopped; 2 cloves Garlic, chopped; 1/2 Rotisserie chicken, meat shredded; 1 Limes, wedges; 3 Tbsp Cilantro; 8 oz Kelp or yam noodles (substitute spiralized zucchini "noodles" or zucchini sliced into ribbons with a vegetable peeler); 1 tsp Arrowroot powder; 3 Tbsp Water; 1 Tbsp Oil, cooking; 10 oz Coleslaw mix; for serving Hot sauce (opt)

Active: 25 min Total: 25 min

Original GF Paleo Vegetarian

A rich brown sauce coats the noodles (use kelp or yam noodles for this paleo-friendly version) and vegetables in this one-pan dish, which comes together in a flash thanks to pre-cooked rotisserie chicken. This is a classic Cook Smarts recipe that was most recently featured in 2017.

Ingredients

Metric

Servings:

Chicken Kelp Noodles:

Vinegar, rice - 1 Tbsp
Oil, toasted sesame - 1 Tbsp
Bragg's / coconut aminos - 1/4 cup
Honey - 2 tsp
Carrots - 8 oz , chopped
Garlic - 2 cloves , chopped
Rotisserie chicken - 1/2 , meat shredded
Limes - 1 , wedges
Cilantro - 3 Tbsp
Kelp or yam noodles - 8 oz (substitute spiralized zucchini "noodles" or zucchini sliced into ribbons with a vegetable peeler)
Arrowroot powder - 1 tsp
Water - 3 Tbsp
Oil, cooking - 1 Tbsp
Coleslaw mix - 10 oz
Hot sauce (opt) - for serving

Prep

Make stir-fry sauce - Combine vinegar, toasted sesame oil, aminos, and honey. (Can be done up to 5 days ahead)
Carrots / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Rotisserie chicken - (Skip if this was done ahead on Tuesday.) Take meat off the bone and slice with a knife. (Can be done up to 3 days ahead)
Limes / Cilantro - Prep as directed. Store separately.
Kelp or yam noodles - These noodles typically come ready to use after rinsing and draining, but check the package instructions just in case your version requires a different preparation. (If using zucchini as a sub, turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. Microwave, covered with a damp paper towel until tender, 2 to 3 minutes.)

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Make

Whisk together arrowroot powder and water.
Heat a wok over medium-high heat. Add cooking oil and then carrots. Saute until carrots are nearly tender, 3 to 4 minutes. Add coleslaw mix and garlic and saute for 2 minutes more.
Pour stir-fry sauce over top and bring to a simmer. Add arrowroot / water mixture while stirring. Simmer until sauce has thickened slightly, ~2 minutes.
Remove from heat and stir in kelp noodles and juice from one of the lime wedges. Add rotisserie chicken.
Serve chicken and kelp noodles with cilantro on top and lime wedges and hot sauce on the side to use as garnishes. Enjoy!

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