Quick Yummy Thai Vegetarian Noodle Bowl Food

WHOLE30 THAI CURRY VEGGIE NOODLES WITH CHICKEN

Steps:

• Preheat the broiler and line a baking sheet with foil. Drizzle the chicken with the olive oil and sprinkle with some salt and pepper. Transfer to the prepared baking sheet and broil, flipping halfway, until cooked through, about 10 minutes.
• Meanwhile, whisk together the coconut milk, lime juice, almond butter and curry paste in a large bowl. Add the carrots, cabbage and 1 teaspoon salt and toss to coat completely. Let sit for 15 minutes. Add the cucumber to the bowl and toss to combine.
• Thinly slice the chicken. Divide the veggies among 4 bowls and top with the chicken, scallions and some cashews. Serve with lime wedges.

QUICK YUMMY THAI VEGETARIAN NOODLE BOWL

Steps:

• Cook noodles according to package directions, if you have none precooked.
• Prep veggies.
• Heat pan medium high.
• Use cooking spray.
• Sauté carrot for a minute.
• Add celery, peas and garlic; give a minute.
• Add shrooms and onion.
• Once veggies are to desired doneness, transfer to a bowl.
• Add to veggies.
• At some point before or during cooking veggies put together the sauce: Peanut butter, yogurt, coconut, fish sauce, sweet n low and pepper flakes to taste.
• I added a little boiling water (1/2 tablespoon?) to make it more of a honey consistency. Add to your desired consistency.
• Mix all and enjoy.

QUICK NOODLE-VEGGIE BOWLS

Steps:

• Heat oil in a skillet over medium-high heat. Add mushrooms, snow peas, carrot, and green onions. Cook, stirring, until crisp-tender, about 4 minutes. Add garlic; cook 1 minute more.
• Stir together soy sauce, sugar, and cayenne in a small bowl; pour into skillet. Add cooked spaghetti and toss to coat. Cook until heated through, about 1 minute. Sprinkle with toasted sesame seeds.