Another variation of Japanese cold noodle Hiyashi Chuka (cold sesame noodle), this recipe uses chickpea noodles and low-carb, gluten-free, and freshly-made sesame dressing to create a simple, nutritious, and delicious dish.
Why Chickpea Noodles
Instead of traditional wheat based noodles, chickpea noodles are gluten-free and provide higher amounts of protein, fiber, iron, and potassium than traditional wheat noodles. Chickpea is also a rich source of phytoestrogens, which help balance hormones and protect our bones and heart. Pair up with a low-carb, gluten-free dressing made of freshly toasted and ground sesame seeds to increase nutritional density.
Serving size: 4
Ingredients for Chickpea Sesame Noodles
- Ground sesame seeds, 6 Tablespoon
- Gluten-free tamari sauce, 6 Tablespoon
- Rice vinegar, 4-6 Tablespoon depending on your preference
- Low-carb sweetener, 4-6 Tablespoon depending on your preference
- Sesame oil, 4 Tablespoon
- Shrimp, peeled and deveined, 300 gram
- Eggs, large, 2
- Sea salt, 1/4 teaspoon
- Chickpea noodles, 300 gram
- Tomato, 1 large
- Cucumber, 1 large
Instructions for Chickpea Noodles and Sesame Dressing
- Toast sesame seeds in a frying pan until sesame seeds turn light brown. Grind them and set aside.
- In a large bowl, mix tamari sauce, rice vinegar, sweetener, and sesame oil. Add ground sesame seeds to the mix to make a sesame dressing. Start with 4T of rice vinegar and 4T of sweetener and adjust according to your taste. Set aside.
- Peel and devein shrimps. Add them to a boiling water and cook about 2 minutes until they turn pink. Drain and transfer them to a bowl of cold water. Set aside.
- Beat eggs. Pan fry eggs on both sides. Salt to taste.
- Bring a pot of water to a boil and sprinkle sea salt. Add chickpea noodles and follow the manufacturer’s instructions. Drain and set aside.
- Prepare toppings by chopping a tomato and slicing a cucumber and pan fried eggs.
- Put noodles and toppings together. Sprinkle sesame dressing before serving.