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Sweet Basil & Portabello Thai Noodle Bowl

A Thai noodle bowl sweetened with basil and a simple, coconut-aminos sauce. Made with gluten-free soba noodles, and garnished with basil and hemp seeds.

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Servings: 2

Prep Time: 00:10

Cook Time: 00:20

Sauce

2 tsp coconut aminos, divided

2 tsp toasted sesame oil, divided

2 tsp ginger, grated or minced

Fish

3/4 - 1 lb hoki or another white fish

1 lemon

1 - 2 tbs parsley, chopped

pink himalayan sea salt

pepper

! soba noodles

1 red bell pepper, small

2 - 3 portabello mushrooms, large

2 bok choy, large

2 servings of soba noodles (cooked as directed on package)

1/2 c basil, chopped

coconut oil for pan

toasted sesame oil

pink himalayan sea salt

hemp seeds (optional)

Preparation

1Pre-heat oven to 355 ºF. Chop bell pepper into strips, slice mushrooms 1/4 inch thickness, cut bok choy in diagonal strips and chop basil. Set aside.

2Make sauce: In a small bowl, make sauce by combining coconut aminos and sesame oil. In a separate bowl, grate ginger and set aside.

3Bake fish: Lay fish on a pan lined with foil or parchment paper. Squeeze half a lemon on fish and sprinkle with chopped parsley, salt and pepper. Bake for 10-13 min until fish starts to flake. Before it's fully cooked, take fish out of the oven (should not be rubbery and should still flake with a fork) and let it finish cooking, covered, for 5 more minutes.

4Cook noodles: Boil water in a pot and make soba noodles as directed on the package. When cooked, drain and rinse with water at room temperature. While still in the pot, add 1/2 of the prepared sauce and season with salt and pepper to taste. Cover and set aside.

5Make veggies: While fish and pasta cook, sauté veggies in coconut oil and ginger on med-high heat. After 4-6 minutes, add remaining sauce. Sprinkle with salt to taste. Cook for 2-3 minutes more until veggies are tender and stir in basil at the very end.

6Toss cooked veggies with soba noodles and top with hemp seeds (optional). Serve with fish and a lemon wedge.

Additional Notes

*For low FODMAP, leave out the mushrooms. You can add carrots, eggplant or green beans instead.

*For vegan, leave out the fish and use tofu or seeds for extra protein.

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