Korean Style Sweet Potato Noodles with chicken and vegetables (Paleo, Gluten Free)

 It is amazing how many new foods you come across when you are on a restricted diet.!  Starting on a grain free diet 10 months ago, I was a little apprehensive on how long I would be able to stick to it. But believe me, I have come across so many new grain free options that staying on the diet is not only possible but is also exciting and compelling!

I had come across ‘Korean sweet potato noodles’ a couple years ago at a potluck at work. It was absolutely delicious and I had learnt from the Korean co-worker who had made them that these were made from dried sweet potato noodles and that they were gluten free and grain free. At that time, even though I wasn’t looking for a grain free option, this dish had come across as incredibly novel and tasty and I had made a note to visit the Korean grocers sometime soon so I could pick these noodles.! She told me this dish was called as ‘Jap Chae’

Unfortunately I never got a chance to go to the Korean grocery store and I forgot all about these noodles. Until I went to a local Korean ‘Pick and Mix’ restaurant.  I love their Bibimbap with vegetables and chicken or beef. My entire family loves this place now and we get take outs from here regularly 🙂

A few months ago, a fellow Paleo blogger posted a sweet potato noodle dish on instagram. I asked her where she got her noodles from and imagine my happiness when she told me she got it from ‘Amazon’ 🙂 How incredibly wonderful I thought and this time I did not waste any time ordering a pack for myself!

I now regularly make these noodles adding a ton of vegetables along with chicken or shrimp or beef.  These noodles have so much flavor that the whole dish turns out be incredibly flavorful even without much spices or condiments. I only use a little bit of chilli peppers, fresh ginger and garlic and coconut aminos (soy sauce).  Yum O!  Thank Goodness for sweet potato noodles – staying grain free is not only easy but also delicious 🙂

Korean Style Sweet Potato Noodles (Paleo, Gluten Free)
Author: 
Recipe type: Main Course
Cuisine: Korean, Fusion
 
An incredibly delicious, sweet and spicy dish made with grain free sweet potato noodles, lots of sautéed vegetables and shredded chicken
Ingredients
  • ½ of a pack of dried sweet potato noodles (about 6 oz) - I use Assi brand
  • 2 -3 pieces of chicken thighs (about ¾ lbs)
  • 6-8 whole black peppercorns, crushed
  • 1 inch by 1 inch of fresh ginger, chopped
  • 2 cloves of garlic
  • ½ tsp sea salt
  • 1 cup water
  • 2 tbsp coconut oil (or olive oil)
  • 2 cups cauliflower florets
  • 1 cup zucchini cubes
  • 1 cup spinach leaves
  • 2 large cloves of garlic
  • 1 tbsp red chilli flakes (or cayenne pepper powder)
  • 2 tbsp coconut aminos (or gluten free soy sauce or tamari sauce)
Instructions
  1. 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.
  2. 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.
  3. In a large wok style pan, add the 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 until the veggies are all cooked.
  4. Now add the chicken pieces and the noodles to the wok and also add the reserved chicken stock. 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

 

Crispy Fish bites (Paleo, Gluten free)

 I recently started eating Flounder and I love its delicate flavor and its soft, flaky texture.  Since it doesn’t have a strong flavor of its own, it can easily take in the flavor of the marinade the you cook it in. So I have been experimenting cooking it with different spices. It tastes great just pan fried by marinating it lightly with cayenne pepper, salt and turmeric.  A few weeks ago I decided to make these the same way as the ‘Crispy Chicken Bites’ I make with Indian and Asian flavors. Lots of ginger and garlic, along with cayenne and soy sauce (or coconut aminos). Lightly coated with tapioca starch and pan fried to get crispy, spicy fish nuggets!

So glad I decided to experiment – these crispy fish bites are so tasty! They can be perfect as an appetizer or pair it with a salad like I do for a complete meal. My family also loves to just eat it along side our Indian traditional meal of Rice and Dal.

Crispy Fish bites (Paleo, Gluten free)
Author: 
Recipe type: Appetizer, Main course
Cuisine: Fusion, IndoChinese
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Fish filets marinated with the flavors of ginger, garlic and cayenne pepper and coated with tapioca starch and fried to get crispy fish nuggets
Ingredients
  • 1 lb Fish filets, cut into bite size pieces (Use Flounder or any other white fish)
For marinade:
  • 2 tbsp tapioca flour
  • ½ tsp sea salt
  • 1 tsp kashmiri red chilli powder or cayenne pepper( skip for AIP version)
  • 2 tbsp water
  • 1 tbsp fresh ginger and garlic paste (made by crushing equal quantities of fresh ginger and garlic without any water in a mortar pestle or a food processor)
  • 2 tsp coconut aminos or soy sauce (use coconut aminos for paleo)
  • About 3-4 tbsp coconut oil for shallow frying
Instructions
  1. In a large bowl, add the fish pieces and blot dry using paper towels.
  2. In a small bowl, mix all marinade ingredients and stir using a spoon to form a thick paste.
  3. Add this paste to the bowl with the fish pieces. Mix gently using your hands to coat the fish pieces completely.
  4. Add about 1 tbsp oil at a time in a small frying pan and shallow fry the fish pieces in batches until they are cooked well and crispy on both sides. Drain on paper towels.
Notes
For AIP version, skip cayenne pepper

 

Asian Style Sweet and Spicy Chicken Wings (Paleo friendly)


Super Bowl was this past weekend and game night is synonymous with lots of food. This year we hosted the party for our neighborhood friends at our home. Folks signed up to bring different kinds of appetizers and dips.  We had a good balance of junk food with healthful foods – grilled vegetables and salads made for a less greasy overall meal! And I decided to make Chicken wings. Since I am on a Paleo diet these had to be strictly paleo with only natural ingredients with no artificial anything!

So I decided to bake the chicken wings asian style!  I added kashmiri chilli powder for the heat and used honey for the sweetness.  Sesame oil and coconut aminos (soy sauce for non paleo) provided the distinct asian flavors and ginger, garlic provided additional flavors that made these chicken wings unforgettable!

My son called these ‘wickedly insane’ ! I think that translates to ‘fantastic’ in high schooler lingo 🙂 These babies are double baked to give them the extra crispiness and the extra sauce on top makes these simply ‘to die for’!

I am not a big sports fan. Game night is exciting to me only for the company of friends and for the food! However last weekend’s game was pretty exciting …at least the last quarter. And I personally thought it had a good message for everyone in all walks of life. And the message is ‘ Do not give up, ever.  Keep positive till the very end and you can indeed turn things around magically if you believe enough in yourself!’

5.0 from 1 reviews
Asian Style Sweet and Spicy Chicken Wings (Paleo friendly)
Author: 
Recipe type: Appetizer
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 40-42 pieces
 
Delicious, sticky chicken wings marinated in a chill vinegar lemon marinade and double baked to get perfectly crisp on the outside and smothered in a sticky sauce made with honey, soy sauce, red chilli and ginger-garlic.
Ingredients
  • Chicken wings around 4 lbs or about 40-42 pieces
for the Marinade:
  • Juice of two lemons abt ½ cup
  • 1 tbsp apple cider vinegar
  • 2 tsp kashmiri chilli powder
  • 1 tsp black pepper powder
  • ½ tsp chinese five spice ( optional)
  • 2½ tsp sea salt( 2 tsp if regular salt)
  • 2 tbsp olive oil
for the Sauce:
  • ¾ cup coconut aminos (substitute soy sauce for non paleo)
  • ½ cup orange juice
  • 1 tbsp lemon zest
  • 2 tbsp honey
  • 2 tsp red chilli powder
  • 2 tbsp garlic crushed or finely chopped
  • 2 tbsp ginger finely chopped
  • 2 tbsp sesame oil
Instructions
  1. Pat dry the chicken wings using paper towels to remove any excess water.
  2. Mix all ingredients listed under marinade together in a bowl.
  3. Marinate the chicken wings in the marinade for at least 1 hour.
  4. Pre-heat oven to 425 deg F (210 deg C)
  5. Line 2 large trays with Al foil and brush lightly with olive oil.
  6. Place the chicken wings on the tray spread separate from each other.
  7. Bake at 425 deg F for between 20-25 minutes (or until the chicken pieces are cooked). Make sure you don't overcook at this point - the wings should just appear cooked but not turn crispy. remove wings from the oven and reduce oven temperature to 350 deg F (180 deg C)
  8. In a small cooking pot, add all sauce ingredients and cook for about 10-12 minutes until you get a thick sauce. Turn heat off. Keep sauce aside.
  9. Reserve some sauce for dipping and dip each chicken wing into the remaining sauce to coat it completely and again bake them at 350 deg F (180 deg C) for about 10-12 mins until crispy on the outside. Flip the wings once mid-way i.e. at after about 5-6 minutes. (It would be best to arrange the wings over a grilling mesh at this point with a pan under to catch the drippings - see picture below)
  10. Serve warm drizzling the extra sauce over top.

 

Step wise pictures:

Marinate wings in the chills lemon vinegar marinade for 30-60 minutes.

Cook honey soy chill sesame sauce

Cook marinated wings at 425 deg F for 20-25 minutes on a baking tray

Dip baked wings in honey sauce and place on mesh/grill and over tray and bake again at 350 Deg F  for 10-12 minutes flipping them half-way through.

A Japanese meal on a weeknight!: Miso soup, salad with Miso Ginger dressing and Vegetable California rolls

DSC_1375 DSC_1372This Monday night at around 5 PM , my husband and I both look at each other and ask the unspoken question -“What are we doing for dinner?” I think for a few seconds and go ‘let’s make something really good’. The ‘really good’ from me was because I am trying to do vegan for a few weeks (not sure how long I will last). So I say ‘let’s make pooris and potato sabzi’! Poori sabzi is one of my favorite vegetarian meals.  Hubby says ‘wonderful, let’s do it’ and he volunteers to make the dough for the pooris while I go for a shower.  I come back in 15 minutes to see hubby trying to hide behind the children.  Finally he says sheepishly ‘Hon I missed the atta (whole wheat flour) from your grocery list. OK so that was the end of the poori sabzi craving 🙂

So it was after that, that I came up with the idea of going Japanese! In my house this is pretty common- to change directions radically especially when it comes to cooking! Hubby being an expert in sushi, I now volunteered him for making the sushi rolls. And I decided to attempt miso soup and miso ginger dressing. The family has always loved this wonderful miso ginger dressing at our local Japanese restaurant and I always wanted to try and make it at home. So today was going to be the day!  I washed and kept the sushi rice in a pot to cook while I googled for a good miso ginger dressing recipe.  I short listed three that I liked and then mixed them a little bit to try to mimic the taste of the dressing at our favorite local Japanese place.  I had to try mixing and changing proportions a little bit until I came pretty close to the benchmark I had set up for myself! Hmm…darned good I must say!

DSC_1372Next the miso soup was a breeze. Just Add spring onions and tofu to a pot of boiling water. And the mix in the miso along with some kombu pieces. I used sesame garlic tofu and so that additionally also added some flavor to the soup. It came out pretty darned good too.!

Hubby dear did a fabulous job as usual with his vegetable california rolls.  I have posted the detailed recipe for making sushi rolls here before.  What a team we make! So thus we delivered yet another successful and far from boring weeknight meal that all four of us loved!

So what are you waiting for? Turn your boring weeknight meal to a fabulous, fantastic one by making this meal!

Bringing this fabulous vegetarian Japanese meal to Throwback thursdays this week where my Chicken Curry from last week made it to the Features – Hurray 🙂 Also linking to Fiesta Friday this week.  Margy @ La Petite Casserole and Su @ Su’s Healthy Living are the co-hosts at FF this week.

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Miso ginger dressing

  • Servings: Makes about 1 cup
  • Time: about 15 minutes
  • Difficulty: Easy
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Ingredients:

  • 1/4 cup rice vinegar
  • ¼ cup olive oil
  • 1 tsp sesame oil
  • 1 tbsp honey
  • 1 tbsp miso paste
  • 1 tbsp soy sauce
  • 1 tbsp sesame seeds
  • 1″ by 2” piece fresh ginger, peeled
  • 2 small carrots, chopped

Method:

Take all the ingredients in a food processor and blend until you get a smooth creamy mixture.

Miso soup

  • Servings: Makes 4-5 servings
  • Time: about 15 minutes
  • Difficulty: Easy
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Ingredients:

5 cups of water

about 1/2 cup chopped scallions (spring onions)

1/2 cup tofu pieces (I used sesame garlic tofu)

4 tbsp miso paste

3-4 kombu pieces

Method:

Boil the water in a cooking pot. Add the scallions and tofu pieces. Cook them for about 2 minutes. Then add the miso paste and the kombu pieces. Turn heat off. Stir well to mix.  Serve warm.

Vegetable California Rolls

Check my recipe that I posted for Spicy shrimp Sushi Rolls here for making sushi rolls. Skip the shrimp and only add cucumber and avocado pieces for a vegetarian version.

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