Paleo Gluten-Free Cold Noodles Recipe in 2024

This Paleo Gluten-Free Cold Noodles Recipe is perfect for summer. I love taking them on picnics in the park or on a beach day, as they pack easily into a cooler. You can prepare them warm or refrigerate ahead of time and eat cold.

Use chicken or make your gluten-free cold noodles meat-free.

I used chicken in mine and saved time by using a leftover rotisserie chicken that I purchased from the grocery store. I would recommend dicing and tossing with the other ingredients when cold. It’s not going to make or break your final product, but I found that the chicken will break apart easier when it’s still warm. So, if you can, refrigerate it first before using in this recipe. Try out this Paleo Gluten-Free Cold Noodles Recipe and share your experiences with us in the comment section.

Paleo Gluten-Free Cold Noodles Recipe

Gluten-Free Cold Noodles

These cold noodles are perfect for summer picnics!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • Large Pot
  • Large Bowl


  • For the sauce:
  • ¼ cup cashews
  • ¼ cup coconut aminos
  • 1 tablespoon avocado oil
  • 1 tablespoon water
  • 1 tablespoon fresh lime juice
  • ½ teaspoon sesame oil
  • ½ teaspoon fish sauce
  • 2 cloves garlic
  • 1 tablespoon ginger minced
  • ¼ teaspoon black pepper
  • teaspoon red pepper flakes
  • For the noodles:
  • 8 ounces cassava pasta I used Jovial spaghetti pasta
  • 1 cup coleslaw mix
  • 1 cup chicken breast diced I used a cold rotisserie chicken
  • 1 red bell pepper
  • ½ cucumber
  • 1 bunch scallions about 7 total
  • 1 handful fresh cilantro roughly chopped
  • 1 tablespoon sesame seeds


  • Bring a large pot of water to a boil on stovetop. Cook pasta according to package.
  • While pasta is cooking, add all of the sauce ingredients into a mini food processor or blender and blend until very smooth. (You may need to push down the sides so all of the cashews blend completely.) Set aside.
  • Thinly slice scallion greens and dice scallion whites. Remove seeds from red bell pepper and slice into very thin strips about 2-3 inches long. Do the same with the cucumber, removing the seeds and slicing thinly.
  • Remove cold chicken from refrigerator and chop into bite sized pieces. A rotisserie chicken works great. (don't use skin)
  • In a large bowl, add the scallions, red pepper, coleslaw mix, cucumber, chicken, cilantro and sesame seeds. Add entire sauce and gently fold ingredients until coated with sauce.
  • Add gluten-free pasta and give another few folds until coated.
  • Enjoy warm or refrigerate and eat cold. Garnish with cilantro, crushed cashews, red pepper flakes and fresh lime wedges.


I find using cold chicken breast works best when tossing with other ingredients. If warm, it just tends to breakdown a bit easier.