Paleo Noodle Bowl is a gluten-free version of comfort food.
After a brief hiatus – traveling back to the States and returning to reality – I’m back with a tasty new recipe. This meal was inspired by 1) Patton Oswalt’s stand up comedy routine on KFC’s “eating my lunch in a single bowl” and 2) every noodle dish that you miss when you eat Paleo.
What to Use for Gluten-Free Noodles
Zucchini noodles form the base of the bowl…wait, what’s that? No julienne peeler? Try kelp noodles, use a spiralizer or test your patience at julienne by hand instead (or honestly, just make the veggie / shrimp combo and eat that because it’s TASTY).
How to Make the Sauce
Almond butter, coconut aminos and fish sauce combine to make the creamy, umami-powered sauce in this comfort dish. For my friends living abroad: I just spent 3 weeks in the UK and realize that ingredients like coconut aminos are harder to find than Nessie or a prancing unicorn.
You could substitute something like gluten-free tamari instead. Also, if shrimp isn’t your thing, substitute any cooked protein. The quantities listed below made about 6 cups of veggies + shrimp and another 2-3 cups of zucchini noodles.
Paleo Noodle Bowl Recipe
This delicious grain-free Paleo Noodle Bowl recipe is super comforting, and comes together quickly. Makes a tasty, simple dinner!
- 4 zucchini medium
- 1 tsp sea salt
- 1 tbsp coconut oil
- 1/2 small green cabbage sliced
- 1/2 medium onion sliced
- 1 carrot sliced
- 3 green onions white and light green parts, sliced
- 4 oz shiitake mushrooms sliced
- 1/2 cup snow peas sliced
- 1 lb raw shrimp peeled and deveined
- 1/4 cup smooth almond butter
- 3 tbsp coconut aminos
- 1 tsp fish sauce
- Cilantro for garnish optional
- Make the zucchini noodles by using a julienne peeler or spiralizer. Put noodles into a strainer and sprinkle with salt. Let the noodles sit for at least 20 minutes until they soften and water drains out. Rinse the noodles well and squeeze gently to remove the excess moisture. Set aside.
- In a large skillet over medium-high heat add 1 tablespoon coconut oil and when it’s hot, sauté all the veggies until softened but still a bit crisp, about 5 minutes.
- Add the shrimp and cook until pink, about 2 minutes.
- Add the almond butter, coconut aminos and fish sauce to the pan. Stir until the almond butter is well incorporated.
- Plate the zucchini noodles on the bottom (I like them uncooked but you could heat them through) and the shrimp / veggies on top.
- Garnish with cilantro.