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Whole 30 Paleo Lemongrass Chicken Bowls

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.

(serves 4)
  • For the marinade:
  • 3 stalks lemongrass, remove outer leaves and only use the bottom ½ of the lemongrass stalk. Cut into quarters.
  • 5 garlic cloves
  • 2 shallots
  • 1/3 cup fish sauce
  • ¼ cup maple syrup or coconut sugar
  • 2 tablespoons sesame oil

    1 ½ pounds chicken thighs, cut into small chunks

  • 24 bamboo skewers (soaked in water for at least 30 minutes)
  • 2- 8 ounce packages of Konjaku noodles or Miracle Noodles, rinsed very well under cold water.

    Pickled carrot and daikon:

  • 2 cups shredded carrot
  • 2 cup shredded daikon
  • 1 cup hot water
  • ¼ cup coconut sugar
  • 7 TBSP vinegar
  • ½ teaspoon salt

    Chili Garlic Lime Sauce: combine all these ingredients in a container and set aside. This will last up to a week in the fridge.

  • 1/3 cup fish sauce
  • ¼ cup water + 1 tsp coconut sugar
  • Juice of 1 big lime
  • ½ cup boiling water
  • 2 cloves garlic, finely minced
  • 2 thai chili, finely minced

    Added Garnish:

  • Romaine Lettuce
  • Thai Basil
  • Fresh Mint
  • Chopped Roasted Almonds or Peanuts
  • Scallions

  1. 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.
  2. Place chicken in a large bowl and pour marinade over. Marinate 4 hours, up to overnight.
  3. 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.
  4. 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!
  5. 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.

San-J Gluten Free Tamari Ginger and Orange Trout En Papillote

I started using SAN-J products out of necessity, but when I realized all of the added benefits apart from “just being a gluten-free product” I urged others to make the switch from regular soy sauce to tamari.

The major difference between Tamari soy sauce and regular soy sauce is the proportion of ingredients between soybeans and wheat. San-J Tamari is made with 100% soybeans with no wheat, whereas regular soy sauce contains 40-60% wheat. While the sodium level of San-J Tamari and regular soy sauce is the same, the higher concentration of soybeans in San-J Tamari gives a richer, smoother, more complex taste than regular soy sauce. Tamari soy sauce can be used in the same way as regular soy sauce. Unlike regular soy sauce, Tamari flavor does not flash off under high temperature.