INGREDIENTS:
For the Sauce
- 1 cloves garlic, minced
- 1/4 cup (60ml) coconut aminos
- 30ml (2 tbsp) water
- Pinch of chili flakes
- 1 tsp rice vinegar
- Dash of fish sauce
- 1/4 tsp fresh ginger minced
- 1 tsp arrowroot or tapioca starch + 1 tbsp water
For the noodles
- 1 small green zucchini
- 1/2 a small yellow zucchini
- Handful of shiitake mushrooms roughly chopped
- 1/2 a roasted red bell pepper
- 1 small spring onion finely chopped
- Leftover roast chicken – I used one chicken breast, the leg meat would also be amazing; keep the skin on!
- 1/2 tbsp coconut oil melted
- 1/2 tsp toasted sesame seeds to serve
INSTRUCTIONS:
- Blend together all sauce ingredients using a hand blender with the exception of the starch and 1 tbsp water; mix together separately.
- Bring to the boil, reduce to a simmer and add the starch and water mixture.
- Allow to simmer for 3-5 minutes until thickened.
- Meanwhile create zoodles with your zucchini using a julienne peeler or spiralizer.
- Fry mushrooms in a pan with coconut oil. Add all veggies and chicken. Then pour in the thickened sauce and heat through for a few minutes.
- Garnish with sesame seeds and some extra spring onion to serve! Best served immediately!
Source: Peachy Palate
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