NUTRITION

SERVINGS

INGREDIENTS

12 oz Kelp noodles

8 oz Large shrimp

1 tbsp Avocado oil

1 tsp Toasted sesame oil

2 cups Baby bok choy

1 cup Red bell pepper

1 tbsp Fresh ginger

2 cloves Garlic

3 tbsp Coconut aminos

1 tbsp Cashew butter

1 tsp Rice vinegar

1 tbsp Sesame seeds

2 stalks Green onions

0.25 tsp Sea salt

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Rinse the kelp noodles thoroughly in a colander and soak them in a bowl of warm water with a squeeze of lemon for 10 minutes to soften the texture.

• 2

  In a small mixing bowl, whisk together the coconut aminos, cashew butter, rice vinegar, and red pepper flakes until the sauce is smooth.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat.

• 4

  Season the shrimp with sea salt and add them to the skillet, searing for about 2 minutes per side until they turn pink and opaque, then remove them from the pan and set aside.

• 5

  Add the toasted sesame oil to the same skillet, then toss in the minced ginger, garlic, chopped bok choy, and sliced bell pepper.

• 6

  Sauté the vegetables for 3 to 4 minutes until they are tender-crisp and the aromatics are fragrant.

• 7

  Drain the kelp noodles and add them to the skillet along with the cooked shrimp and the prepared sauce.

• 8

  Toss everything together for 2 minutes over heat until the noodles are well-coated and the sauce has slightly thickened.

• 9

  Garnish the stir-fry with sesame seeds and thinly sliced green onions before serving warm.