Monday GINGER CHICKEN, CASHEW and COCONUT CURRY RAMEN NOODLE BOWL. Happy Monday …
Monday GINGER CHICKEN, CASHEW and COCONUT CURRY RAMEN NOODLE BOWL. Happy Monday all. Hope you had a wonderful weekend!! Feeling pretty pumped that the Patriots won last night ? AND it’s like 50 degrees here in Boston ? I am enjoying this DELICIOUS noodle bowl for lunch today and it took less than 20 mins to make! Easy to prep too. Deets below! How was your weekend? •
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Deets: @lotusfoods millet and rice noodles cooked in 1/2 cup of full fat coconut milk, 1/2 cup of water, 1 teaspoon curry powder, 1 teaspoon turmeric and on tablespoon coconut aminos. Bring the liquid to a boil then turn to medium and allow the noodles to cook through and then use the leftover sauce as more sauce to coat the noodles if you wish. Chicken breast seasoned with salt, ginger, garlic powder and thyme and coconut aminos and seared over medium high heat in coconut oil breast side down for 4 minutes then flip and allow to finish cooking. Steamed broccoli and sautéed peppers and cashews sautéed over medium high in coconut aminos until the aminos thicken and coat the cashews. •
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