1 tsp red chilli flakes or cayenne pepper powder(omit for AIP)
2 tbsp coconut aminos
1 scallion, chopped fine
RecipeInstructions
In a large cooking pot , fill upto about ¾ th with water and bring to a boil. Add the noodles into the pot and heat for about 5 minutes until the noodles our soft. Drain the noodles using a colander and wash it further with cold water and strain again. Keep these noodles aside.
In a medium size cooking pot, add the chicken pieces along with the ginger, garlic, black pepper and sea salt. Add the water and cook for about 15 mins on medium heat until the chicken is well cooked. Let cool and then shred the chicken into small pieces. Strain the chicken stock and reserve.
In a large wok style pan, add the coconut oil. When hot add the vegetables and the garlic. Stir fry for about 1 minute. Then add the red chili flakes (or powder) and coconut aminos (or soy/tamari) and cover and cook for about 3-4 mins on medium heat until the veggies are all cooked.
Now add the chicken pieces and the noodles to the wok and also add the reserved chicken stock. Add the scallions. Stir to mix everything well. Check for seasoning and add salt or pepper as needed. Serve warm or cold!
Notes
You can use any combination of vegetables - some examples, broccoli,mushroom, cabbage etc Since coconut aminos is sweet, I don't feel the need to add additional sweetener but you could a bit of honey too if you like a sweeter sauce
Recipe by Cook2Nourish at https://cook2nourish.com/2017/09/korean-style-sweet-potato-noodles-chicken-vegetables-paleo-gluten-free.html