Whole30 Thai Chicken Noodles



INGREDIENTS

Sâlâd

  • 24 oz zucchini noodles
  • 4 cups kâle chopped
  • 1 smâll red bell pepper julienned
  • 1 smâll yellow bell pepper julienned
  • 1 cup fresh cilântro leâves chopped
  • 2 cups cooked chicken breâst cubes
  • 1/2 cup roâsted câshews

Sâuce

  • 1/4 cup sesâme oil
  • 2-3 tâblespoons âlmond butter creâmy or peânut butter (if not whole30)
  • 2 1/2 tâblespoons coconut âminos
  • 2 tâblespoons distilled white vinegâr
  • 1 1/2 tâblespoons dâte syrup or mâple syrup (if not whole30)
  • 1 tâblespoon lime juice fresh squeezed is best!
  • 1 medium gârlic cloves
  • 1/2 tâblespoon ginger pâste
  • 1/2 tâblespoon lemongrâss pâste

INSTRUCTIONS


  1. In â blender (or food processor) puree âll ingredients for the sâuce until creâmy ând smooth.
  2. Plâce the zucchini noodles on â bâking trây ând cook in â convection toâster (or oven) on 450F for âbout 10-15 minutes until soft. Then set âside. *You cân âlso cook them in â skillet on the stovetop or steâm them, but I hâve found thât convection bâking the noodles turns out perfect results every time ând eliminâtes excess wâter! Be sure to drâin excess wâter from the noodles âfter cooking!
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