Name: Zucchini Coconut Noodles
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tbsp coconut oil; 2 to 3 scallions, chopped; 1 tsp ginger, minced fresh; 1 cup coconut milk, full fat; 1 (4-inch) piece lemongrass; splash fish sauce; 1 lime, juiced and zested; pinch coconut sugar; to taste salt; to taste pepper; 1 bunch amaranth greens; 2 roma tomatoes, diced; 3 zucchini, sliced thin; small handful basil; small handful cilantro; to taste peanuts, crushed, toasted; to taste chile-garlic sauce

Estimate, per serving

Cal: 185
Protein: 4.5g
Carbs: 12g
Fat: 14g
Sodium: 320mg
Fiber: 2.5g

Ingredients

coconut oil: 3 tbsp
scallionschopped: 6 to 3
gingerminced fresh: 3 tsp
coconut milkfull fat: 3 cup
lemongrass: 3 (4-inch) piece
fish sauce: splash
limejuiced and zested: 3
coconut sugar: pinch
salt: to taste
pepper: to taste
amaranth greens: 3 bunch
roma tomatoesdiced: 6
zucchinisliced thin: 9
basil: small handful
cilantro: small handful
peanutscrushed, toasted: to taste9 tbsp
chile-garlic sauce: to taste

Method

01Heat coconut oil over low heat. Add scallions, ginger, and lemongrass piece. Pour in coconut milk and fish sauce, simmer 20 minutes, stirring occasionally.20 min
02Add lime juice and coconut sugar. Taste and adjust salt and pepper. If broth thickens too much, add a few tablespoons water.
03Dice and deseed tomatoes, add to pan.
04Chop amaranth greens, add to pan, stir until just wilted.
05Add basil, stir until wilted.
06Remove from heat. Remove lemongrass piece. Add zucchini noodles and serve immediately into bowls.
07Top bowls with cilantro, crushed peanuts, and chile-garlic sauce.

Fits

Dairy-free