PALEO & WHOLE30 SPICY JAPANESE NOODLE SALAD

PALEO & WHOLE30 SPICY JAPANESE NOODLE SALAD
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PALEO & WHOLE30 SPICY JAPANESE NOODLE SALAD

PALEO & WHOLE30 FRESH DOH PASTA NOODLES

In the summer it’s nice to enjoy cold noodle salads, especially when they are PALEO & WHOLE30.   They work nicely with barbecued proteins like steak, chicken, planked fish, or ribs.  With a salad offering so much flavour, you can keep the barbecued protein lightly seasoned.  Too much flavour with all the foods within a dish can compete against each other and then be less flavourful.  Less is always more.

RECIPE TASTE PROFILE

The PALEO & WHOLE30 noodles in this dish are dense and chewy offer fabulous al dente satisfaction.  The mayo provides lots of creaminess, while the raw matchstick carrots add crunch.  The hint of hot sauce adds that hot spicy bit on the mouthfeel.  And last, of all we have that richness from the crab.  This primary taste and flavour sensations in this dish are chewy and dense, creamy, crunchy and hot.

DIRTY-BIRDY WINE PARTNER (FOR THOSE FOLLOWING DIRTY-PALEO AND DIRTY-WHOLE30)

The overriding flavour sensation here is heat due to the hot sauce.  This is important when finding a wine to match.  Hot sauce can make a perfectly beautiful wine taste nasty and acidic if you try to ignore that heat.  Just like character Alex Forrest (Glen Close) states in the movie “Fatal Attraction.”  She says, “I’m not going to be ignored!”  This hot sensation must be offset by sweetness in the wine to bring the palate to a neurtral place so the other flavours in both the wine and food can shine through.  Choose an off-dry rose.  Roses are meant to be chilled in the refrigerator for at least an hour.  This nicely chilled wine will taste refreshing while enjoying your Janapese grain-free noodle salad with a barbecued protein.

MAKING HOMEMADE MAYO

Mayonnaise is one of those condiments that we love to utilize in our comfort food creations.

When following a Paleo or Whole30 program, it’s difficult to find a brand of mayonnaise that is both sugar-free and low in sodium or salt-free.  Making home-made mayonnaise is easy and takes only a few steps.  You can be sure that your home-made creation is both sugar and sodium-free and is prepared with quality ingredients.   

HOMEMADE MAYO WITH AVOCADO OIL HEALTH BENEFITS

And if you use super healthy avocado oil, your mayo will contain tonnes of nutritional value. I add a tablespoon of avocado oil to my coffee latte every morning (along with MCT oil).  Avocado oil offers many healthful benefits, such as:

  • Lowering bad cholesterol
  • Lowering blood pressure
  • Detoxifies the body
  • Improves skin, nails, and hair
  • Reduces inflammation
  • Fights wrinkles
  • Stimulates weight loss
  • Boosts nutrient absorption
  • And more!

MAKING GRAIN-FREE UDON NOODLES FOR THIS JAPANESE DISH

*I have included a recipe and instructional video below on how to make FRESH DOH grain and gluten-free fresh pasta.  FRESH DOH Grain and Gluten-Free Fresh Pasta Dough Mix requires water only and a few minutes to roll out the DOH and boil the noodles for 3 minutes.  Roll by hand, not with a pasta machine.  Remember, the noodles don’t have gluten elasticity!  Don’t roll them too thin or narrow.  They will break.  But if they do, no worries.  Broken noodles taste just as delicious.  The noodles are thick and chewy and ideal for this Japanese noodle cold salad. The noodles have their very own taste profile.  They resemble udon noodles and have that wonderful chewy density.   

I hope you enjoy this recipe using the FRESH DOH fresh pasta dough mix, available on Amazon in North America.  

https://freshdoh.com/fresh-doh-shop

Make noodles as per FRESH DOH Grain & Gluten-Free Fresh Pasta Dough Mix package directions. Boil noodles for 3 minutes. When noodles float to the water’s surface, drain and rinse under hot water. Coat with oil. Set aside.

 

Homemade mayo should last in the refrigerator for up to 2 weeks.  It’s so easy to make it is worth making fresh smaller batches as needed.  

SECRETS TO MAKING PERFECT DOH:

Follow package directions and always measure! When working with FRESH DOH think of yourself as a “baker”, not a cook. If you don’t measure exactly, you won’t get the right DOH results.

Grain and gluten-free dough (in general) is NOT FORGIVING like wheat dough. Why? Because gluten gives dough its elasticity and that’s why pizza makers can fling a pizza crust above their heads and catch it without any dough breakage.

Without gluten, grain-free DOH has little forgiveness. So follow the directions and refrain from rolling the DOH too thin. If the DOH is too thin you’ll have a challenge cutting and picking up the noodles without breaking them.  

The noodles expand in boiling water so cut them thinner than usual.

Make the other noodle shapes like rotini smaller than usual. They will also expand in size in boiling water.

Using a food processor or mixer (rather than by hand) makes the process of making the DOH easier, faster and better incorporated.

Be gentle in working with both raw and boiled noodles as they can easily break.

Even if noodles break, they are JUST as tasty. In fact, some dishes call for broken noodles!

  • Author: FRESHDOH
  • Prep Time: 20
  • Cook Time: 5
  • Total Time: 25
  • Yield: 4
  • Category: PALEO & WHOLE30
  • Method: BOILING
  • Cuisine: DINNER
  • Diet: Gluten Free

Ingredients

SPICY JAPANESE COLD PASTA SALAD

1 package FRESH DOH Grain & Gluten-Free Fresh Pasta Dough Mix 1 teaspoon vegetable oil*

1⁄2 cup Paleo & Whole30 mayo*

2 teaspoons Frank’s Red Hot sauce (sugar-free) or to taste

1⁄4 cup sesame seeds

1 cup lump crab (or tuna)

3/4 cup of matchstick carrots 3/4 cup of matchstick cucumber

Sea salt and freshly ground black pepper to taste

*See home-made mayonnaise recipe below.

Make noodles as per FRESH DOUGH Fresh Pasta Dough Mix package directions. Boil for 3 minutes.  When noodles float to the water’s surface.  Drain and rinse under hot water.  Drizzle a little oil over noodles to keep them from sticking together.  Set aside.

In the bowl combine mayonnaise and hot sauce. Mix together. Cover with plastic wrap and refrigerate until needed.

In a skillet over medium heat add 3 tablespoons of sesame seeds and toast until golden. Remove from heat. Set in a dish. Let cool.

In another bowl combine carrot, cucumber, noodles. Add spicy mayo. Season with sea salt and pepper. Gently fold together (so as not to break noodles). Divide between bowls and garnish with remaining sesame seeds.

Here is a video showing you how to make Paleo and Whole30 homemade mayonnaise from scratch. 

 
HOMEMADE MAYO RECIPE:

Yolks from 2 to 3 eggs

2 tablespoons Dijon mustard

1 tablespoon fresh lemon juice

1 cup olive oil or avocado oil 

1 teaspoon fresh lemon juice (optional)

Instructions

Make sure eggs and oil are at room temperature.   n the small bowl add yolks, mustard, lemon juice and season with freshly ground black pepper.  Use an immersion blender or balloon whisk for 30 seconds until the yolks are thick.  Whisk or blend for another 20 seconds.  While whisking or blending, add tiny drops of the oil into the mixture.  Just drops.  Keep whisking or blending.  Do this until you’ve added 1/4 cup of the oil.  This is important for proper emulsification.  Otherwise, the oil will split from the other ingredients.  When the mixture begins to thicken and emulsify, continue to add the rest of the oil now at a steady pace in a stream.  When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds.  Cover and set in the refrigerator until needed.

Taste mayonnaise.  Add more lemon juice or vinegar is you like a tangy version. 

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