Lemongrass Chicken, Shiritaki Noodle Bowls. Whole30 Paleo
I have been on a “bowl” kick as of lately. I love having the creative freedom to just pile in a bunch of delicious things and calling it a meal.
It’s a great way to eat super clean and still feel full and satiated without loading up on junk. I have been OBSESSED with Shiritaki noodles. They are a zero calorie, zero fat noodle derived from the Konjak yam. They are high in soluable fiber and make a great addition to a traditional rice noodle. They are perfect way to get your noodle fix if you are on a paleo, gluten free or whole 30 diet plan. You can find them on amazon, or in your local market. The most popular brand are called Miracle Noodles but you can find them in any international market under the name “yam noodle”.
I love the online food community because I am constantly inspired by other creative souls from all over the world. One blog in particular really inspires me both visually and culinarily. I saw a picture from Colors of Yum a few months and literally almost ate my phone it looked so beautiful. She is creating incredibly gorgeous South East Asian recipes (my fav in case you didn’t get the memo) and EVERYTHING she posts I want to eat. I never want to copy someone’s recipe, rather I love to take elements from several different recipes and adjust it to fit my tastes and dietary needs. She had a recipe for this Lemongrass Pork and since I don’t eat pork all that often I subbed out some chicken thigh. It was absolutely 150000% mouthwateringly delicious.
I hope this recipe pulls you out of your comfort zone and get’s you to try something new. It’s a few steps, and takes a little prep ahead but I promise it’s well worth the end result.
Lemongrass Chicken, Shiritaki Noodle Bowls.
- For the marinade:
1 ½ pounds chicken thighs, cut into small chunks
Pickled carrot and daikon:
Chili Garlic Lime Sauce: combine all these ingredients in a container and set aside. This will last up to a week in the fridge.
- To make the marinade add lemongrass, garlic, shallot, fish sauce, coconut sugar, water and salt and pepper to a blender and blend until you get a smooth paste.
- Place chicken in a large bowl and pour marinade over. Marinate 4 hours, up to overnight.
- To make the daikon carrot pickles: Add water, vinegar, sugar and salt in a jar. Add smashed garlic, carrot and daikon to the jar and press down to submerge the vegetables in the brine. Let them sit for at least 2 hours.
- Preheat your grill or a grill pan over high heat. Skewer the chicken and grill for 8-10 minutes or until all the meat is cooked through! I like using chicken thighs because it ensures the meat to stay nice and tender and juicy!
- Fill your bowls with lettuce, fresh herbs, the pickled carrot and daikon and spiral some noodles in the center. Place a couple skewers in each bowl and spoon a few tablespoons of the chili garlic sauce on top.