This dish is dairy-fry, gluten-free, and vegan perfect for dinner and lunch. Preparation and cooking time is 20-40 minutes. Enjoy!

 

INGREDIENTS
  • 1 tbsp Ghee or Coconut oil
  • 160g Mushrooms (oyster, king or whatever you have)
  • 160g Green Beans
  • 160g Sprouted Mung Beans or Frozen Peas
  • 3 tbsp Sambal Paste (or any curry paste)
  • 2 tbsp Tamari
  • 1 can Coconut Milk
  • 30g Coconut Flakes
  • 20g Thai Basil Leaves
  • 80g Rice Noodles

INSTRUCTIONS

  • Saute the mushrooms and coconut flakes in the oil on medium heat for 5 minutes until coloured then remove and set aside.
  • Add the sambal to the pan and colour for a few minutes before adding green beans and mung beans.
  • Add the tamari, coconut milk, Thai basil leaves and bring to a simmer for 10 minutes.
  • Add the rice noodles to a bowl of boiling water and cover for 5 minutes, then drain. If you are a low carb person, make cauliflower rice instead of noodles.
  • Add the mushrooms back in with the noodles cooking for another minute before serving with some extra Thai basil leaves

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