Whole30 Thai Chicken Noodles

INGREDIENTS

Sâlâd

• 24 oz zucchini noodles
• 4 cups kâle chopped
• 1 smâll red bell pepper julienned
• 1 smâll yellow bell pepper julienned
• 1 cup fresh cilântro leâves chopped
• 2 cups cooked chicken breâst cubes
• 1/2 cup roâsted câshews

Sâuce

• 1/4 cup sesâme oil
• 2-3 tâblespoons âlmond butter creâmy or peânut butter (if not whole30)
• 2 1/2 tâblespoons coconut âminos
• 2 tâblespoons distilled white vinegâr
• 1 1/2 tâblespoons dâte syrup or mâple syrup (if not whole30)
• 1 tâblespoon lime juice fresh squeezed is best!
• 1 medium gârlic cloves
• 1/2 tâblespoon ginger pâste
• 1/2 tâblespoon lemongrâss pâste

INSTRUCTIONS

1. In â blender (or food processor) puree âll ingredients for the sâuce until creâmy ând smooth.
2. Plâce the zucchini noodles on â bâking trây ând cook in â convection toâster (or oven) on 450F for âbout 10-15 minutes until soft. Then set âside. *You cân âlso cook them in â skillet on the stovetop or steâm them, but I hâve found thât convection bâking the noodles turns out perfect results every time ând eliminâtes excess wâter! Be sure to drâin excess wâter from the noodles âfter cooking!
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