Microbiome-Friendly THAI NOODLES

This recipe features konjac noodles, made from the konjac root. Konjac root is a natural source of glucomannan, a prebiotic fiber that nurtures a healthy gut microbiome. 

Ingredients (Serves 1):

• 1/4 cup chopped carrots
• 1/4 cup chopped purple cabbage
• 1/4 cup chopped cucumber
• 1 handful of bean sprouts
• 1 egg or 1/4 cup chopped organic tofu. Or, if you prefer or you if are following the AIP eating plan (Autoimmune Paleo) you can use chopped grilled chicken or other meat or fish.
• 1 bag (about 1 cup) of konjac noodles or “Miracle Noodles”
• 1 tbsp of chopped cilantro
• 2 tbsp chopped green onions 
• For sauce: Combine 1 tbsp almond butter, 2 tbsp coconut cream, 1 tbsp water, 1 tbsp coconut aminos, 1 tbsp coconut vinegar (or apple cider vinegar), 1/4 tsp salt, 1 tsp ground red pepper (adjust depending on how spicy you like your meals), 1 tsp lime juice, and 1 drop of stevia or 1/4 tsp maple syrup for sweetness. (*For AIP: you can make a sauce with coconut aminos, coconut cream, dash of salt, apple cider vinegar, lime juice and stevia.)

Recipe:

1. For noodles: First rinse the konjac noodles with water to freshen them and decrease their unique smell. Bring a medium pot of salted water to a boil. Add the noodles to the boiling water and cook for 10 minutes.

2. While the noodles are boiling, cook the egg to your preference - fried over easy is lovely. Or, dice the tofu or meat into bite-sized pieces. 

3. Strain the noodles and stir in the egg, tofu or meat, and veggies.

4. Make the sauce: Stir all of the sauce ingredients together in a small glass or ceramic bowl and microwave  on high for 1 minute. Drizzle sauce over the noodles and veggies. Toss and enjoy!

*If not following the AIP diet, you can add crushed nuts for some extra texture!

Print out