Honey Sesame Chicken Noodles

Paleo recipe for honey sesame chicken noodles

To say I like my vegetable Spiralizer would be an understatement. I LOVE my vegetable Spiralizer!! It’s an amazing, inexpensive kitchen tool that’s easy to use and, most importantly, easy to clean (unlike you Mr Juicer hiding in the back of the cupboard taking up space).  It gives you a healthy, gluten-free alternative to noodles, rice and pasta, helps you to create colourful salads and even easy peasy rostis and curly fries (sweet potato ones of course!).  I bought mine online from Amazon, so check it out.

Now this recipe makes a BIG batch of delicious chicken noodles, so you obviously need a BIG pot. I cook mine in a 6 liter pan to give you an idea.


  • This recipe works best by having everything prepared before you start cooking.
  • Chop your chicken and set aside.
  • Prepare your vegetable noodles using your spiralizer.
  • Prep the capsicum, green onions, chilli, ginger and garlic and set aside.
  • Chop the cashews and coriander for later.
  • Prepare the sauce by mixing together the almond butter, tahina, honey, coconut aminos, fish sauce and lime juice.
  • Heat a tablespoon of the coconut oil in your pan over a medium to high heat.
  • Fry off your chicken until cooked (do this in batches if you need) , and remove from pan.
  • Lower the heat to medium, add the remainder of the coconut oil to the pan. Throw in your capsicum, green onions, ginger, garlic and chilli and stir fry for a minute or two to soften the capsicum.
  • Throw in your vegetable noodles and stir around, combining everything. Cook for several minutes, stirring regularly, softening the noodles (don’t overcook as they will break down too much and lose their ‘noodle’ quality).
  • Lower the heat, and pour in your sauce, coating everything nicely.
  • Add your chicken back in along with the nuts and mix through until the chicken is hot.
  • Remove from heat, stir through the coriander and serve garnished with sesame seeds.

Serves 4-6


800 grams of chicken (breast or thigh meat), cut into strips

2 medium sweet potatoes, peeled and made into noodles

1 zucchini, unpeeled and made into noodles

2 red capsicums, sliced

Bunch of green onions, cut to 2cm lengths

Thumb-size piece of ginger, grated

Clove of garlic, crushed

1-2 Birdseye chillis

1/2 cup almond butter

1/4 cup honey

1/4 cup tahina paste

1/3 cup coconut aminos (or tamari)

1 tablespoon fish sauce

Juice of 2 limes

Handful of cashews, roughly chopped

Handful of fresh coriander, roughly chopped

2 tablespoons coconut oil for frying

Handful of sesame seeds to garnish