Sesame Ginger Broccoli and Carrot Noodles

I have a secret ingredient for this recipe "Broccoli and Carrot Coleslaw," which is what becomes my veggie noodles once cooked.

I prefer the baby broccoli in this recipe because it cooks faster.

If you want this to be your main dish you may want to add a protein. I was using this as a side to salmon but often make it as a main with shrimp or chicken. Vegans, try adding avocado and some toasted cashews.

INGREDIENTS

• 1 tablespoon olive oil or coconut oil

• 1 stalk of baby broccoli, chopped and leave stems out

• 1/2 yellow onion, chopped

• 1 cup shitake mushrooms

• 1 green onion stalk (the green part), sliced

• 1 bag of broccoli and carrot coleslaw

• 3 teaspoons of fresh ginger, grated

• 3 cloves of garlic, minced

• 1 tablespoon of almond butter

• 3 tablespoons of coconut aminos

• 1 teaspoon fish oil

• 1 tablespoon tamari (omit for Whole30 and Paleo)

• 1/2 tablespoon of toasted sesame oil

• 1/4 lime, juiced

• Salt and Pepper to taste

STEPS

1. Heat oil on medium heat in a large non stick skillet or wok.

2. Add yellow onion and sauté a few minutes.

3. Add broccoli and sauté until onion becomes translucent and broccoli softens.

4. Add mushrooms and sauté another 2 minutes.

5. Add ginger.

6. Add broccoli and carrot coleslaw and sauté until the noodles have softened.

7. Add garlic and sauté another minute or 2 before adding coconut aminos, almond butter, tamari, fish oil and lime juice. Mix well so that almond butter separates in pan.

8. Remove from heat and add toasted sesame oil and stir.

9. You can add your salt and pepper to taste through out cooking.

10. Top with chopped green onion and enjoy!