Chicken Pho with Raw Zucchini Noodles
By Amy Crawford
Pho the love of gluten free alternatives!
A grain and/or gluten free diet doesn’t mean you can’t partake in your favourite meals and flavours and no one, gluten free or otherwise, should have to go without a tummy-warming Pho!
It's time to say hello to the spiralizer and get this Pho-show on the road!
If you don't have a spiralizer you can use a mandolin or even peel your zucchinis. Just know that you can purchase spiralizers online very cheaply (I think I bought mine for less than $40) and they are SO much fun to have around the kitchen.
This recipe hails from the pages of my very first healthy recipe eBook A Nourishing Kitchen. It's a beautifully warming recipe to see us through to summer and one that uses up your leftover roast chook very, very nicely!
Prep time: 20 minutes'ish
200 grams of shredded, cooked chicken
2 cups chicken or vegetable stock
2 cups water
1 small zucchini or ¾ large
2 shallots, finely chopped
1 heaped tablespoon chopped coriander (root and stems) plus leaves for garnish
2 teaspoons fresh ginger, finely grated
1 large garlic clove, crushed
½ teaspoon turmeric powder
1 tablespoon fish sauce
1 tablespoon lime juice
1/2 - 1 long red chilli, finely chopped (or to taste)
1 teaspoon coconut oil
Heat coconut oil in a saucepan over a low heat.
Sauté shallots, garlic, turmeric, ginger and 1/2 of the chilli for 2-3 minutes. Add the stock, water, fish sauce and coriander. Bring to the boil, reduce heat and simmer gently for 10 minutes.
Meanwhile, create your raw noodles by using a mandolin or spiralizer. Place chicken and noodles into two large bowls and pour over stock mixture.
Sprinkle with remaining chopped chilli, coriander leaves and a squeeze of lime.
Let me know how you get on with the recipe, I'd love to hear your feedback. As we edge closer to summer I also think it's time that I created some more raw noodle inspired recipes. What's your favourite way to use your spiralizer?