Directions
1Mix sauce ingredients and set aside.
2Cook rice noodles according to package instructions. While still hot add 1 tablespoon coconut oil and mix through noodles (use 2 forks) to help them to keep from sticking. Set aside.
3Add 2 tablespoons of coconut oil to large saucepan, heat over medium-low heat.
4Add garlic to pan and stir until fragrant.
5Stir in noodles and sauce, if noodles start sticking to bottom remove pot from heat, wait a minute or two and stir with a spatula. Add protein and stir.
6(If noodles continue to stick you might want to use a non-stick frying pan and prepare the noodles in batches.)
7Layer in large bowls, starting with hot noodles, fresh greens covered with more noodles and protein.
8Garnish generously with cilantro, green onions, toasted nuts and a slice of lime.
Ingredients
Package of organic rice noodles (Lotus Foods is a great brand)
3 cups cooked any combination cooked shrimp/chicken/tofu (see baked tofu recipe below)
6 – 8 cups spinach/kale, whatever you have on hand
3 green onions cut in ¾” pieces on the diagonal, cilantro, chopped walnuts, lime for garnish
Roasted cashews (roast raw nuts for 7 minutes at 350 degrees)
1 tablespoons tamarind chutney (optional, but really good)
juice from ½ lemon or whole lime
5 tablespoons tamari (gluten free soy sauce)
¼ teaspoon red pepper flakes, (more if you like it spicy)
1 block extra-firm organic tofu
1 tablespoon coconut oil, melted
3 tablespoon organic cornstarch or potato starch
Drain tofu. Slice into ¾” cubes, pat dry.
In a bowl, toss tofu with cornstarch or potato starch
Heat coconut oil on cookie sheet lined with parchment paper. Place tofu onto parchment paper lined cookie sheet.
Bake for 15 minutes, toss then bake for additional 15 minutes until golden brown.