Butternut Coconut Noodles with Greens & Herbs
Ingredients
Smoky Coconut Crunch
-
2
cups
large flake/chips, dried unsweetened coconut
-
1
tablespoon
avocado oil
-
1 ½
tablespoons
maple syrup
-
½
tablespoon
Tamari
-
1
teaspoon
smoked paprika
-
1
teaspoon
salt
-
2-3
drops
liquid smoke
-
to taste
ground black pepper
Butternut Coconut Noodles
-
1
cup
butternut squash purée
-
1
cup
vegetable stock
-
1
cup
full fat coconut milk
-
1
tablespoon
Tamari
-
1
tablespoon
avocado or coconut oil
-
1
large
shallot, fine dice
-
3
cloves
garlic, minced
-
2
inches
ginger, minced
-
½
teaspoon
ground turmeric
-
½
teaspoon
ground coriander
-
½
teaspoon
ground chillies
-
to taste
sea salt and ground black pepper
-
1
tablespoon
lime juice
-
16
oz
long noodles of choice
-
4
cups
baby spinach, lightly packed
-
1
cup
fresh basil leaves, sliced
-
3-4
green onions, sliced
-
to taste
chili crisp, for serving (optional)
Instructions
- Preheat the oven to 300°F and prepare a baking sheet for the smoky coconut crunch.
- Mix the oil, maple syrup, tamari, smoked paprika, salt, liquid smoke, and pepper in a bowl, then coat the coconut flakes with this mixture and spread on the baking sheet.
- Bake the coconut for 23-25 minutes, stirring halfway through until deep brown and crisp.
- Blend the butternut squash purée, vegetable stock, coconut milk, and Tamari until smooth.
- Sauté the shallots in oil until soft, then add garlic and ginger, cooking until fragrant.
- Stir in turmeric, coriander, and chillies, then add the blended squash mixture, seasoning with salt, pepper, and lime juice.
- Cook the noodles according to package directions, then combine them with the sauce, spinach, basil, and green onions in the skillet.
- Serve topped with the smoky coconut crunch, extra basil, green onions, and chili crisp if desired.
Nutrition Facts (estimated)
Servings
3-4
Calories
350
Total fat
18g
Total carbohydrates
40g
Total protein
8g
Sodium
700mg
Cholesterol
0mg
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