Cold Sesame Noodles with Zoodles and Homemade Sesame Ginger Dressing

5 from 1 vote

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Prep Time: 1

Cook Time: 30

Total Time: 1 30

Yield: servings

An easy, refreshing lunch. Cold sesame noodles dressed in a homemade sesame ginger dressing. Meal prep for lunch, or make and take to a picnic, BBQ, or summer party.

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Equipment

spiralizer

Ingredients

For the Homemade Sesame Ginger Dressing:

1 cup vegetable oil *I use vegetable/canola oil instead of olive oil because it doesn't harden in the fridge
⅓ cup honey
6-8 tablespoon rice wine vinegar *adjust to liking
4-6 tablespoon gluten-free soy sauce or tamari I use the brand San-J. *Adjust to liking
4 tablespoon water
2 tablespoon freshly-squeezed lime juice
2 tablespoon freshly-grated ginger
1 ½ tablespoon sesame oil
1 teaspoon minced garlic
2 teaspoon sesame seeds
a pinch of red pepper flakes (about ¼ tsp)

For the Cold Sesame Noodles:

2 lb. chicken thighs
12 oz. thin gluten-free brown rice pasta (or wheat spaghetti) *I used Jovial Capellini
2 zucchinis spiralized or ribbon cut
1 ½ cups shredded carrots *I used 2 carrots and shaved them with a veggie peeler
2 cups red cabbage chopped
1 can chickpeas drained
2-3 green onions chopped, only the green parts
2 tablespoon cooking oil
salt and pepper to taste
sesame seeds for garnish

Instructions

For the Homemade Sesame Ginger Dressing:

Add all ingredients to a large glass mason jar or bowl; shake or stir until combined. Tip: You may need to adjust to your liking. If not salty enough, add a little more soy sauce. If not vinegary enough, add a little more rice wine vinegar. If you need sweeter, add a little more honey.

For the Chicken:

Preheat oven to 350 F. Heat a large oven-safe grill pan, cast iron skillet, or frying pan over medium-high heat. Add in 1 tbsp. of cooking oil.
Sear chicken thighs until golden brown on both sides, about 5 minutes each side. Lightly salt and pepper as they cook. Once seared, transfer pan to oven. Cook until the center is cooked through and reads 165 F, about 8-10 minutes. Once cooked through, remove from oven and allow to cool.
Then, chop once cool and set aside.

For the Cold Sesame Noodles:

Meanwhile, boil gluten-free spaghetti along with 1 tbsp. cooking oil to prevent noodles from sticking. Drain and set aside.
To prep vegetables: Spiralize zucchini. (If you don't have a spiralizer, you can use a Y-shaped vegetable peeler to cut into ribbons, or just dice it). Chop red cabbage. Chop green onion. To assemble: Add cooked noodles to a very large mixing bowl. Add in spiralized zucchini, red cabbage, green onion, drained chickpeas, shredded carrot, and chicken thighs. Pour over ½ of the dressing. Use a pair of tongs to help mix the ingredients together until the noodles are completely coated and the vegetables are well-dispersed. If noodles are still a little dry, add in more dressing. Tip: Sometimes, after chilling the noodles become drier. You may want to save some of the dressing to add to it.
Sprinkle over additional sesame seeds.
Chill at least 1-3 hours before eating.
Enjoy!

Notes

Storage Instructions: Keep refrigerated, and eat within 3-4 days.

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