Ingredients
Ingredients For Sauce
- 1/2 cup almond butter or sesame tahini (raw or roasted) (Note - you can also use peanut butter instead of almond butter as it is cheaper, but it’s going to be more pro-inflammatory. I recommend varying your nut butters if you’re already using a lot of peanut butter).
- 1/2 cup coconut aminos (soy-free and gluten-free replacement for soy sauce, but you can use gluten free Tamari instead if you have that at home)
- 4 drops fish sauce
- 1/2 teaspoon minced or grated garlic
- 1/4 teaspoon minced fresh ginger
- sea salt and black pepper to taste
Ingredients For “Noodles” & Protein
- Any vegetables that you can spiralize or grate easily, such as zucchini, yams, sweet potatoes, butternut squash, carrot, parsnip, plantains, turnips, etc.
- Choice protein: shrimp, salmon, chicken, turkey, lamb, etc.
- Choice garnishes: cilantro, lime, crushed nuts, chili peppers, etc.
Instructions
- Combine all sauce ingredients in a bowl and whisk until well combined and uniform in consistency.
- “Noodle” prep: Use veggie peeler or spiralizer to make noodles. Steam to desired consistency (al dente is usually best).
- Protein prep: Steam shrimp or salmon, or prep chicken, turkey, or lamb by baking in the oven in a small amount of butter or coconut oil.
- Put steamed veggies and protein in bowl first, then top with a generous portion of sauce (about 2 tbsp per bowl).
- Garnish with chopped cilantro, fresh squeezed lime, and crushed nuts.
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This dish is absolutely delicious!!! Can’t wait to make it again and again! Thanks for the recipe Emma!