Dreamy, spicy, veggie-ful Turmeric Chicken Noodles make a warming, detoxing comfort dish. It’s totally Paleo and clean, and you KNOW we got you set with an AIP option too.

This recipe is a guest post from our talented guest and recipe creator, Ben Isham-Smith of the United Kingdom. Ben is a former semi-professional cyclist and big eater. He’s now just a big eater.

Over on his blog, The Eat Down, Ben shares a collection of clean-eating creations, lazy cooking, and kitchen tips and hacks.

What I love most about Ben’s blog…

It’s a look into what cooking can look like after AIP reintroductions. Playful flavors, spices, and ingredients just waiting to be enjoyed.

Oh and he’s into quick and easy recipes in the style of yours truly. 😉

You can find Ben on Pinterest, Facebook, and Instagram, too. Go give him a follow and get your clean-eating inspo on!

It’s always great to have a bank of easy, quick recipes to rely on when you’re in a rush.

Jump to Recipe

Stir fry is a great fallback. They usually only take a few minutes, and tend to be healthy enough to not feel guilty about. They’re also a great way of throwing together any leftover vegetables you might have knocking around your fridge.

The problem is that they can be a bit… well, bland. Not with these turmeric chicken noodles.

While this recipe might save you a heap of time, it doesn’t skimp on flavor. Matching its generous serving of vegetables, it has a healthy serving of ginger and chilli powder to give it a (slight) kick.

If the inclusion of these two strong ingredients sounds intimidating, you needn’t worry. Their stuck-in-your-throat sharpness is tempered by the frying process, and also further calmed by the water content of the vegetables.

But let’s talk about what really makes this dish stand out: Turmeric.

Ground turmeric has a brilliant earthy, smoky flavor, that balances out spices brilliantly while also presenting a brilliant dark yellow hue to your food. In fact, its striking yellow color is so pronounced that it’s even sometimes used as a fabric dye.

It’s taken a while, but over the past few years turmeric has slowly been getting the attention it deserves outside of Asia, and for more reasons than just its color.

Turmeric benefits

There are people who swear by its health properties, including its role in reducing inflammation, as well as improving problems with skin health and cholesterol.

The root’s reputation as being a ‘superfood’ now means that some people have it regularly in tea form, as a health shot, or even (if you’re brave) a smoothie.

Whether you buy into all of that is up to you, but this recipe is a great opportunity to add a beautiful and unique spice to a delicious dish. And, hey, if it has superfood qualities then all the better.

Before I get into the recipe, here are a few quick notes:

I’ve used chicken breast fillets in this recipe, but if you want to go for something cheaper (I’m finding breast cuts are creeping up in price) then boneless chicken thigh fillets are a great way to go.

Tweak the amount of chilli powder in line with your own personal preferences. I’ve included a quarter teaspoonful of chilli powder below as a ‘safe’ guide, but I love a bit of a kick so I actually tend to go closer to half a teaspoon. (editor’s note: for AIP – sub horseradish powder for chilli powder, as it is a nightshade)

Other vegetable additions are welcome, so feel free to experiment! Other great bankable stir fry ingredients are mushrooms, courgettes (editor’s note: aka zucchini) and green onion.

Now let’s get into it!