Paleo Drunken Noodles
- 3 chicken thighs
- ½ head cabbage, sliced into strips
- 1 onion, sliced into strips
- 6 garlic cloves, minced
- 2 shallots, diced
- 2 inches ginger, minced
- 4 thai red chiles, deseeded and julienned
- 1 red pepper, julienned
- 3 green onions, julienned
- 1 cup thai basil
- 3 tbsp San-J organic tamari (GF and Non-GMO) (You can also use Coconut Aminos)
- 2 tbsp avocado oil
- 1 tbsp toasted sesame oil
- 1.5 tbsp red boat fish sauce
- 1 tbsp maple syrup (leave out for Whole 30)
- pinch white pepper
- Preheat oven to 400.
- Chop all vegetables to prep for cooking.
- Mix nama shoyu soy sauce, avocado oil, sesame oil, red boat fish sauce, maple syrup, and pinch of black pepper together.
- In a pot, put half of sauce mixture until hot and add garlic, ginger, thai chile, and shallots.
- Allow this to cook for a few minutes and then add in the red pepper, cabbage, and onion.
- Cover pot and allow this to cook down for 10-15 minutes.
- Once all of the flavors have melded and the 'noodles' (onion and cabbage) have softened, turn the heat off and stir in the thai basil and green onion.
- Now enjoy the most delicious drunken noodle dish you have ever had!
Recipe by Holistic Rendezvous at http://holisticrendezvous.com/paleo-drunken-noodles/
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