Name: Shrimp Japchae with Almond Butter Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Shrimp; 1.5 oz Sweet potato starch noodles; 2 cups Baby spinach; 1 tbsp Almond butter; 1 tbsp Tamari; 1 tsp Sesame oil; 1 tsp Ginger; 1 clove Garlic; 0.25 cup Coriander; 1 tsp Lime juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Shrimp Japchae with Almond Butter Sauce

Sautéed shrimp and glass noodles tossed in a creamy almond butter sauce with wilted spinach and fresh coriander for a nutty, savory finish.

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NUTRITION

Protein

50.6g

Fat

15.4g

Carbs

48.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp

1.5 oz Sweet potato starch noodles

2 cups Baby spinach

1 tbsp Almond butter

1 tbsp Tamari

1 tsp Sesame oil

1 tsp Ginger

1 clove Garlic

0.25 cup Coriander

1 tsp Lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Boil the sweet potato starch noodles according to package directions until tender and chewy, then drain and rinse with cold water.
2
In a small mixing bowl, whisk together the almond butter, tamari, lime juice, and minced ginger until the sauce is smooth and emulsified.
3
Heat the sesame oil in a large skillet or wok over medium-high heat and sauté the minced garlic until it becomes fragrant.
4
Add the shrimp to the skillet, seasoning with sea salt and black pepper, and cook for 2-3 minutes until they are pink and opaque.
5
Toss the baby spinach into the skillet and stir-fry briefly until the leaves are just wilted.
6
Add the cooked noodles and the prepared almond butter sauce to the pan, tossing vigorously to ensure everything is evenly coated and heated through.
7
Remove from heat and garnish with fresh chopped coriander before serving.