Whole30 Thai Chicken Noodles

INGREDIENTS

• S ăl ăd
• 24 oz zucchini noodles
• 4 cups k ăle chopped
• 1 sm ăll red bell pepper julienned
• 1 sm ăll yellow bell pepper julienned
• 1 cup fresh cil ăntro le ăves chopped
• 2 cups cooked chicken bre ăst cubes
• 1/2 cup ro ăsted c ăshews

Săuce

• 1/4 cup ses ăme oil
• 2-3 t ăblespoons  ălmond butter cre ămy or pe ănut butter (if not whole30)
• 2 1/2 t ăblespoons coconut  ăminos
• 2 t ăblespoons distilled white vineg ăr
• 1 1/2 t ăblespoons d ăte syrup or m ăple syrup (if not whole30)
• 1 t ăblespoon lime juice fresh squeezed is best!
• 1 medium g ărlic cloves
• 1/2 t ăblespoon ginger p ăste
• 1/2 t ăblespoon lemongr ăss p ăste

INSTRUCTIONS

1. In  ă blender (or food processor) puree  ăll ingredients for the s ăuce until cre ămy  ănd smooth.
2. Pl ăce the zucchini noodles on  ă b ăking tr ăy  ănd cook in  ă convection to ăster (or oven) on 450F for  ăbout 10-15 minutes until soft. 
3. Then set  ăside. *You c ăn  ălso cook them in  ă skillet on the stovetop or ste ăm them, but I h ăve found th ăt convection b ăking the noodles turns out perfect results every time  ănd elimin ătes excess w ăter! Be sure to dr ăin excess w ăter from the noodles  ăfter cooking!
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