Paleo Hiyashi Chuka
This paleo Hiyashi Chuka is a cold noodle bowl with chilled broth, ground beef, and crunchy veggies. It’s gluten-free, dairy-free, and perfect for a light, protein-packed meal.
Ingredients
Broth Base:
- ¼ cup coconut aminos
- 2 tablespoon rice vinegar or apple cider vinegar
- 2 garlic cloves grated
- 2 cups chicken or beef broth
- 1 teaspoon toasted sesame oil
Main Bowl:
- 1 pack miracle noodles rinsed and sautéed dry
- ½ lb ground beef
- ¼ cup diced onion
- ¼ cup edamame or green peas if strict paleo
- ¼ cup chopped fresh cilantro
Spiralized Carrot Salad:
- 2 large carrots spiralized
- 1 teaspoon coconut aminos
- 1 teaspoon vinegar same as above
- ½ teaspoon sesame oil
- Pinch of salt
- Optional: sesame seeds or cilantro to garnish
Instructions
Make the Broth:
- In a jar or mixing bowl, whisk together coconut aminos, vinegar, grated garlic, broth, and sesame oil. Cover and refrigerate for at least 30 minutes to chill fully.
Cook the Beef:
- In a skillet over medium heat, sauté ground beef and diced onion with a pinch of salt until browned and fully cooked. Set aside to cool.
Prepare the Noodles:
- Rinse miracle noodles well, then dry-sauté in a pan for 2–3 minutes to improve their texture. Set aside to cool completely.
Make the Spiralized Carrot Salad:
- Place spiralized carrots in a bowl.
- In a small cup, whisk together coconut aminos, vinegar, sesame oil, and salt.
- Pour over carrots and toss to coat. Let marinate for 10–15 minutes. Garnish with sesame seeds or cilantro if desired.
Prep the Toppings:
- Steam edamame or peas until tender (2–3 minutes), then cool. Soft-boil eggs if using (6–7 minutes), then cool and peel.
Assemble the Bowl:
- In a serving bowl, layer in the miracle noodles. Add spoonfuls of beef, carrot salad, edamame, and halved eggs if using. Drizzle the cold broth over the top.
Finish with Garnishes:
- Sprinkle with sesame seeds, green onion, and cilantro. Serve immediately.