Tsukemen

Tsukemen is a delicious Japanese dipping noodle dish, where the noodles are served cold alongside a rich and savory dipping sauce. This Paleo version uses zucchini noodles to create a healthy and satisfying alternative that is both refreshing and flavorful.

Ingredients

• Zucchini - 2 medium (about 500g)
• Chicken breast - 200g
• Coconut aminos - 4 tablespoons
• Bone broth - 1 cup (250ml)
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped
• Nori seaweed - 2 sheets, cut into strips
• Sesame seeds - 1 tablespoon, toasted
• Salt - to taste
• Black pepper - to taste

Steps

1. Using a spiralizer, create zucchini noodles from the 2 medium zucchinis and set aside.
2. In a pan, heat the sesame oil over medium heat and add the minced garlic and grated ginger, sautéing until fragrant (about 1 minute).
3. Add the chicken breast to the pan, season with salt and black pepper, and cook until no longer pink in the center, about 6-8 minutes. Remove from heat and let it cool before slicing into thin strips.
4. In a small saucepan, combine the bone broth and coconut aminos, and heat over low heat until warmed through.
5. To serve, place the zucchini noodles in bowls, top with sliced chicken, and pour the warm broth mixture over the noodles, or serve it on the side as a dipping sauce.
6. Garnish with chopped green onions, nori strips, and toasted sesame seeds before serving.

Nutrition

• Calories: 320
• Protein: 35 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in protein from chicken, promoting muscle growth and repair.
• Low in carbs and gluten-free, making it suitable for a Paleo diet.

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