- 2 Tablespoons avocado oil
- 1 Tablespoon Ginger Root, Grated
- 4 fermented Garlic Cloves, Minced
- 1/2 cup fermented Onion, Chopped
- 1/2 Cup Carrots, Julienned
- 3 fermented peperoncini peppers, Julienned
- 1 Cup Fresh Green Beans
- 2 cups rotisserie chicken, deboned and chopped
- 12 Ounces Brown Rice Spaghetti Noodles, Cooked and Drained
- 4 Tablespoons Tamari
- 2 Teaspoons Toasted Sesame Oil
- 2 Teaspoons Maple Syrup
- 2 tablespoons chicken Stock
- 1/4 Cup Fermented Kimchi, Drained
- 4 Green Onions, Chopped
- Boil your noodles until they are cooked. Drain, rinse and set aside.
- In a wok over medium heat, sauté the oil, ginger, onion, and garlic.
- Once the garlic and ginger are dark brown, add in the carrots, peppers, and green beans. Cook for about 2 minutes, or until the carrots soften slightly.
- Add in the tamari, sesame oil, maple syrup, and chicken stock. Mix until evenly combined, and allow to simmer for about 3 minutes.
- Add in the noodles and chicken and toss until evenly combined.
- Remove from heat and add the kimchi.
- Toss to combine, top with green onions and sesame seeds and serve
