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Turmeric Chicken Noodles

A quick, zesty & comforting Paleo stir-fry, with fragrant, flavorful chicken, veggies & noodles. Gluten free with AIP option.
Servings 4
Author Ben Isham-Smith

Ingredients

  • 2 raw chicken breast fillets sliced into thin strips
  • 2 tsp ground turmeric
  • 1 carrot thinly lengthwise
  • 1 green pepper sliced (for AIP, sub 2 stalks celery)
  • 4 spring onions chopped
  • 2 garlic cloves minced
  • 1 thumb size piece ginger grated
  • ¼ tsp chilli powder (for AIP, sub horseradish powder)
  • 10-12 oz noodles your choice of kelp or sweet potato starch
  • sea salt to taste
  • black pepper to taste (omit for AIP)
  • 1 tsp olive or avocado oil

Instructions

  1. Heat up a wok or frying pan over a high heat. Add your choice of cooking oil and allow the oil to heat for 1 minute.
  2. Add the strips of chicken to the pan. Cook for 4-5 minutes, turning frequently
  3. At the same time, bring a saucepan of water to the boil and add your noodles to it. Cook in line with your noodles’ instructions.
  4. Stir the turmeric, chili powder and seasoning in to the frying pan while the chicken cooks. Cook for a further few minutes until the chicken is cooked through.
  5. Bring the heat down to medium-low and add the carrots and peppers. Cook for a further 3 minutes.
  6. Stir in the spring onion, garlic and ginger. Cook for a further minute at medium-low.
  7. Drain the noodles and then add to the wok. Toss with the chicken and vegetables. Aim to have all ingredients as well combined as possible.
  8. Serve up in bowls either by itself or with your choice of vegetables.

Recipe Notes

Goodies used in this recipe:

Kelp noodles

Sweet potato starch noodles