Thai Coconut Chicken with Vegetable Noodles

Northern Michigan Recipe: The Intentional Minimalist blogger continues her "Too Damn Hot to Cook!" series with Thai Coconut Chicken with Vegetable Noodles Northern Michigan Recipes: The Intentional Minimalist blogger Kristin Celeste Shroeger's creativity shines in this summery dish. Not only does her Thai Coconut Chicken with Vegetable Noodles not require cooking and feature local ingrediants like coconut manna at Oryana, it has healthy new take on noodles--made from vegetables!

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  • Farm fresh local summer squash Farm fresh local green beans
  • Farm fresh local cilantro
  • Farm fresh local garlic scapes
  • Bean sprouts
  • Coconut Manna
  • Tahini
  • Ginger
  • Lime
  • Red chili flakes
  • Sesame Seeds
  • Garlic scape infused olive oil (recipe link)
  • Local verjus
  • Local smoked bombay chicken


Using a spiral slicer to create noodles, slice two cups summer squash per serving and add noodles to a large glass bowl. Trim the tops/ends off of one half cup green beans per serving and add to the bowl. Rinse one cup of bean sprouts per serving and add to the bowl. Remove one cup of cilantro leaves from stems, chop and add to the bowl. Stir in two tablespoons of sesame seeds and let vegetables rest. In a glass mixing bowl add three tablespoons verjus, two tablespoons coconut mana, one-two tablespoons tahini, two tablespoons garlic scape oil and one quarter teaspoon chili flakes. Zest lime, mince zest and juice lime. Add lime zest and juice to bowl. Mince one medium or two small cloves of garlic and add to bowl. Grate a one half inch section of ginger and add to bowl. Slice two tablespoons garlic scapes and add to bowl. Stir sauce and let rest for a minute. Slice one half cup of bombay chicken per serving. Mix chicken in with vegetables, stir in sauce and let rest for two minutes. Plate vegetable noodles and serve with a teaspoon of sauce over the top.