Since I love me some Asian food but can’t handle the ingredients in most Asian restaurants, I’ve become pretty good at creating my own Asian inspired dishes. I’ve found that at a lot of restaurants, they use MSG, GMOs, vegetable oils and high fructose corn syrup. And I’ll be honest, while it tastes awesome, it makes me feel like shit.
Luckily, this is super easy to make and not at all time consuming. It tastes great and is the perfect option when you’re craving some Asian style noodles.
If you’re wondering why this recipe is labeled paleo and I used white rice noodles, read my article on why white rice is healthier than brown rice and why it’s a paleo approved safe starch here. To make it traditionally paleo, just swap the rice noodles for kelp noodles, spiralized zucchini, even spaghetti squash. They’re all great!
- 1/2 head of small purple cabbage, sautéed in coconut oil or butter and set aside
- about 3-4 oz of rice noodles (I used these and it ended up being about 1.5 cups of noodles total when cooked)
- 1/3 cup coconut aminos
- 1 tbsp sesame oil
- 2 tbsp sriracha
- 2 garlic cloves, miced
- green onions
- 2 cups of shrimp
- Boil water for the noodles and cook until soft.
- While that's cooking, sauté the shrimp until pink.
- Add the coconut aminos, sriracha sesame and garlic to a large pan and warm.
- Strain the noodles, toss with the sauce.
- Add the cabbage and shrimp, toss together.
- Top with green onions.