NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1.5 oz Soba noodles

3 tbsp Full-fat coconut milk

1 cup Bok choy

0.5 cup Red bell pepper

1 tsp Avocado oil

1 tsp Fresh ginger

1 clove Garlic

1 tbsp Tamari

1 tbsp Lime juice

0.25 tsp Red pepper flakes

0.25 cup Water

PREPARATION

• 1

  Bring a pot of water to a boil and cook the soba noodles according to package directions, then drain and set aside.

• 2

  Heat the avocado oil in a large skillet over medium-high heat and sauté the sliced red bell pepper and chopped bok choy until the vegetables are slightly softened.

• 3

  Stir in the minced garlic and grated ginger, cooking for about one minute until the aromatic fragrance is released.

• 4

  Add the shrimp to the skillet in a single layer and cook for 2-3 minutes per side until they turn pink and opaque.

• 5

  Pour in the coconut milk, water, tamari, and red pepper flakes, stirring gently to combine into a silky, cohesive sauce.

• 6

  Add the cooked soba noodles into the skillet, tossing them thoroughly to ensure every strand is coated in the warm coconut broth.

• 7

  Remove the skillet from the heat, stir in the fresh lime juice for brightness, and serve immediately in a deep bowl.