Paleo Dragon Noodles


I’ve been on a zoodle (zucchini noodle) kick recently. And I realize this is totally unacceptable in the food blogging, locavore community but after a winter like we just had can you blame me?

With the weather finally warming up I’ve been making quick meals so I can spend more time outdoors with my feet up. At the same time, I don’t want to compromise on flavour. These spicy and fresh noodles fit the bill.

My version is loosely based off of a noodle salad I always get at a place called Pan Chancho in Kingston (on my way to Montréal). This place is everything under the sun: a bakery, café, restaurant, deli and a storefront that sells specialty products and take-away. And somehow, they manage to do it all well. It’s food heaven for a recovering carboholic like me.

These dragon noodles are like its little sister, minus the rice noodles, plus the fish sauce but with all the spicy and herby deliciousness. With summer around the corner maybe I’ll be able to make an entry into the crunchy no-granola eating scene by making these noodles in my backyard – right off the zucchini vine – into my mouth.

Pan Chancho Dragon Noodles
Serves 2


  • 4 medium zucchinis
  • 1 small carrot or red bell pepper, julienned
  • ¼ cup  cilantro, chopped
  • ¼ cup green onion, chopped
  • ¼ cup basil, chopped (or half as much Thai basil)
  • 2 tablespoons ume plum vinegar
  • 1 tablespoon liquid honey
  • 2 teaspoons sambal
  • 1 teaspoon coconut aminos
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon paleo-approved fish sauce
  • 1 clove garlic, grated
  • ½-inch piece ginger, grated
  • Topping: protein of choice
  • Garnishes: toasted sesame, cilantro, green onion, basil


Add all the liquid ingredients into a medium-sized mixing bowl in a blurry fashion.


Grate the garlic and ginger with a microplane…


…Add all the herbs and mix well.


Prepare the vegetables by spiralizing the zucchini and peeling the carrot with a julienne peeler.


Right before serving, mix the vegetables really well with the dressing. If you let it sit around too long the dressing will draw out a lot of moisture.


Serve it up in a bowl like this…


…Or like this.



  1. Jay says

    Hi Asima,

    Did you get the recipe for the dragon noodles from Pan Chancho or did you use your palette and just guess? Thank you!

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