If you don't feel like chicken, you could substitute grilled fish or prawns, or some chopped hard-boiled eggs.
1. Finely dice two of the small red chillies (reserve the last one for the salad). Heat coconut oil in a heavy-based pan over medium heat.
2. Add onion (or use asafoetida if you can't tolerate onion), diced chillies and chicken mince.
3. Stir in tom yum paste, tamarind paste and a couple of twists of pepper. Cook for 5 minutes, stirring with a wooden spoon to separate clumps of mince. When chicken is cooked through, remove pan from heat and allow to cool.
4. Combine carrot, celery, coriander, mint and squash in a large bowl and set aside.
5. Combine lime juice and zest, fish sauce, stevia (or coconut syrup), remaining diced chilli, chilli powder and sesame oil in a small bowl and whisk with a fork.
6. Drain kelp noodles (or soak and drain bean thread vermicelli) and toss through the vegetables with the dressing. Add macadamia oil if desired (sometimes the sesame is all you need).
7. When chicken is cool or warm (not hot), toss through the dressed noodle salad and top with crushed cashews.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (255g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 36 | ||
Calories from Fat: 3 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 27.7mg | 1 % | |
Potassium 264.7mg | 7 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 6.5g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 36
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