DifficultyBeginner

I'm in love with noodles, of any variety or shape...even my 3 year old Welsh terrier Duncan desperately begs at our feet for any noodles we're enjoying. This meal comes together in under 30 minutes and is a great way to use leftover cooked chicken. I used Vietnamese brown rice noodles which cook in about 1 minute in these. If you are looking for a Keto, Paleo or Whole30 option I suggest using Kelp or Shirataki noodles. Make sure to use a yellow curry powder in this not Madras curry powder or paste. For those who can not eat nightshade vegetables (i.e peppers, eggplant) this is also nightshade free!

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
 3 tbsp coconut oil, divided
 1 red onion, finely sliced
 3 cloves garlic, thinly sliced
 1 bunch(about 5 cups), chopped rapini (broccoli raab or brocollini)
 1 bunch radishes (about 2/3 cup), sliced into thin discs
 2 cups chopped cooked chicken ( I pre-cooked 2 chicken thighs) or vegetarian protein of your choice
 1 handful of cilantro, stems included, roughly chopped
1

Set a large pot of water to boil. Heat 2 tablespoons of coconut oil in a large wide saucepan over medium heat. Add onions, sprinkle with a little sea salt and cook until softened, about 15 minutes. Add garlic and cook another minute.

2

Add rapini to pan and cook until leaves are wilted but still vibrant green, about 3 minutes. Add radishes and stir and cook another minute or two. Push vegetables to the side of the pan and add the last tbsp of coconut oil. Melt oil then add the curry spice mix and stir spices until fragrant, about a minute.

3

Once noodles are cooked, drain and drizzle with a neutral oil like grapeseed or avocado oil. Add cooked chicken to the vegetables and stir. Pour cooked noodles into the pan and stir well to incorporate. I find the best way to really incorporate the spices and ingredients evenly throughout the noodles is to use clean or gloved hands. Add cilantro, extra sea salt if required and enjoy!!

Ingredients

 3 tbsp coconut oil, divided
 1 red onion, finely sliced
 3 cloves garlic, thinly sliced
 1 bunch(about 5 cups), chopped rapini (broccoli raab or brocollini)
 1 bunch radishes (about 2/3 cup), sliced into thin discs
 2 cups chopped cooked chicken ( I pre-cooked 2 chicken thighs) or vegetarian protein of your choice
 1 handful of cilantro, stems included, roughly chopped

Directions

1

Set a large pot of water to boil. Heat 2 tablespoons of coconut oil in a large wide saucepan over medium heat. Add onions, sprinkle with a little sea salt and cook until softened, about 15 minutes. Add garlic and cook another minute.

2

Add rapini to pan and cook until leaves are wilted but still vibrant green, about 3 minutes. Add radishes and stir and cook another minute or two. Push vegetables to the side of the pan and add the last tbsp of coconut oil. Melt oil then add the curry spice mix and stir spices until fragrant, about a minute.

3

Once noodles are cooked, drain and drizzle with a neutral oil like grapeseed or avocado oil. Add cooked chicken to the vegetables and stir. Pour cooked noodles into the pan and stir well to incorporate. I find the best way to really incorporate the spices and ingredients evenly throughout the noodles is to use clean or gloved hands. Add cilantro, extra sea salt if required and enjoy!!

Curried Vietnamese Style Noodles with Rapini & Chicken