These cold noodles are perfect for summer picnics!
Course: Main Course, Side Dish
Keyword: gluten free, paleo
Food Processor / Blender
For the sauce:
1tablespoonfresh lime juice
⅛teaspoonred pepper flakes
For the noodles:
8ouncescassava pastaI used Jovial spaghetti pasta
1cupchicken breast, dicedI used a cold rotisserie chicken
1red bell pepper
1bunchscallionsabout 7 total
1handfulfresh cilantroroughly chopped
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.