Vietnamese Bánh Mì Bowls
26th September 2018
White Fish in Peach Salsa Sauce
28th September 2018
Ingredients
- 1 packet kelp noodles
- 3 medium sized courgettes julienned or cut into noodle shapes (using a spiral vegetable slicer)
- 1/2 cup raw cashews chopped small (for topping)
- 3 tbsp virgin coconut oil melted
- 1 1/2 lb. boneless, skinless chicken breasts, cut into small bite sized pieces
- 2 medium sized shallots finely chopped
- 5 Garlic cloves chopped
- 3/4 cup chopped green onion
- 3 carrots julienned
- 4 organic eggs whisked
- 1/2 cup fresh coriander , chopped (optional, for topping)
- 1 lime (quatered, for serving)
- Himalayan Crystal Salt
- Ground black pepper
For the sauce
- 5 Medjool dates, pitted
- 5 tbsp. fish sauce
- 5 tbsp. Coconut Aminos
- 5 tbsp. apple cider vinegar
- 2 tbsp. fresh lime juice
- 3 tbsp. raw honey
- 1 tsp. ground ginger
- 1/2 tsp cayenne pepper (or more if you like more hear)
Servings:
Instructions
- 1. Prepare vegetables. Rinse kelp noodles and place in a large bowl of warm water to soak. Place courgette noodles in a strainer int the sink and toss with a few dashes of salt. Allow the noodles to sit and release their excess moisture.
- 2. Combine all sauce ingredients together in a food processor or blender. Mix until well combined and no chunks remain. Set aside.
- 3. Place a large frying pan or wok over medium high heat and add the chopped cashews and stir until they are light brown. Transfer to a small bowl and set aside.
- 4. Add the coconut oil to the pan and allow to get hot. Season the chicken breasts with a little salt and black pepper and add to the pan. Cook for about 3 minutes, stirring frequently. Add the shallots and garlic and cook for another 3 minutes or until the chicken is cooked through, stirring frequently. If you have excess liquid in the pan at this point, drain the liquid out and then return to the pan to the heat.
- 5. Drain the kelp noodles and wring the courgette noodles gently with a few paper towels to release any excess moisture (make sure to get out as much moisture as you can). Add the kelp and courgette noodles to the pan along with the carrots and green onion. Stir to combine.
- 6. Make a well in the center of the pan by pushing all of the noodle mixture to the sides. Pour the whisked eggs into the center and scramble until they are cooked. Mix the eggs into the noodle mixture.
- 7. Pour about 2/3 of the sauce into the pan and toss with the noodles to combine. Taste and add more of the sauce to your liking.
- 8. Place on serving plate and top with the toasted cashews and the chopped coriander (optional). Serve with the lime wedges on the side, any extra sauce, fish sauce, coconut aminos, and your favorite chili sauce or hot sauce.
