Sesame Ginger Noodle Bowl (Gluten-Free & Soy-Free)

This bowl is simple and delicious, celebrating flavors like fresh ginger, toasted sesame and lemon. It certainly adds some tasty variety to the monotonous, allergy-friendly weeknight meals. I have tried many forms of gluten-free noodles and, in my opinion, the Tinkyada brand is by far the best (see image below). The noodles have great flavor and consistency and do not fall apart like most rice noodles. Also, they are made with one simple ingredient: organic brown rice. The slaw topping can be made ahead of time (see recipe for Soy-Free Ginger Sesame Slaw) and is also quite tasty on its own. Enjoy!

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Sesame Ginger Noodle Bowl

• 1 package Tinkyada brown rice spaghetti (see image below)

• 1 package ground chicken breast (about 1 - 1 1/2 pounds)

• 1 tablespoon toasted sesame oil

• 1/2 teaspoon ginger

• 1/2 teaspoon salt

• 1/4 teaspoon onion powder

• A few grinds of black pepper

• About 2-3 cups prepared Soy-Free Ginger Sesame Slaw (go to recipe)

• Organic coconut aminos (optional)

1. Cook brown rice spaghetti according to directions on package.

2. In large stir-fry pan, combine ground chicken, sesame oil, ginger, salt, onion powder and pepper.

3. Sautee until chicken is cooked through.

4. Add slaw, stir-fry with chicken until heated through.

5. Spoon chicken and slaw mixture over noodles. Serve hot.

6. Top with a few drizzles of coconut cminos, if desired. Enjoy!

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For this recipe, I like to use Tinkyada brand brown rice spaghetti (pictured below). I can usually find it in most grocery stores.