• Paleo Noodle Bowl Recipe

    Paleo Noodle Bowl | stupideasypaleo.com

    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. 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).

    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

    Preparation 20 mins 2017-03-29T00:20:00+00:00
    Cook Time 10 mins 2017-03-29T00:10:00+00:00
    Serves Serves 2 to 3     adjust servings

    Ingredients

    • 4 medium-sized zucchini
    • 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 (454 g) raw shrimp, peeled and deveined
    • 1/4 cup smooth almond butter
    • 3 tbsp coconut aminos
    • 1 tsp fish sauce
    • Cilantro for garnish, optional

    Instructions

    1. 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.
    2. 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.
    3. Add the shrimp and cook until pink, about 2 minutes.
    4. Add the almond butter, coconut aminos and fish sauce to the pan. Stir until the almond butter is well incorporated.
    5. Plate the zucchini noodles on the bottom (I like them uncooked but you could heat them through) and the shrimp / veggies on top.
    6. Garnish with cilantro.

    by

    Paleo Noodle Bowl Recipe
    Prep time:
    Cook time:
    Total time:
    Serves: Serves 2 to 3
    Ingredients
    • 4 medium-sized zucchini
    • 1 tsp sea salt
    • 1 tbsp [url href=”http://amzn.to/16xApPV” target=”_blank”]coconut oil[/url]
    • 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 (454 g) raw shrimp, peeled and deveined
    • 1/4 cup smooth almond butter
    • 3 tbsp [url href=”http://amzn.to/18coWKA” target=”_blank”]coconut aminos[/url]
    • 1 tsp [url href=”http://amzn.to/16JqEhG” target=”_blank”]fish sauce[/url]
    • Cilantro for garnish, optional
    Instructions
    1. 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.
    2. 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.
    3. Add the shrimp and cook until pink, about 2 minutes.
    4. Add the almond butter, coconut aminos and fish sauce to the pan. Stir until the almond butter is well incorporated.
    5. Plate the zucchini noodles on the bottom (I like them uncooked but you could heat them through) and the shrimp / veggies on top.
    6. Garnish with cilantro.
    Notes
    Equipment needed:[br][url href=”https://www.amazon.com/Orblue-5155502-ORBLUE-Chefs-Knife/dp/B011CUNWR4/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1470348957&sr=1-4&keywords=Knife” target=”_blank”]Knife[/url][br][url href=”https://www.amazon.com/OXO-Grips-Utility-Cutting-Board/dp/B000CBOTQ8/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1470348973&sr=1-5&keywords=Cutting+board” target=”_blank”]Cutting board[/url][br][url href=”https://www.amazon.com/OXO-Good-Grips-Julienne-Peeler/dp/B0000CCY1S/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1470348990&sr=1-5&keywords=Julienne+peeler” target=”_blank”]Julienne peeler[/url] or [url href=”https://www.amazon.com/Spiral-Ultra-Spiralizer-Vegetable-Mandoline-Gluten-Free/dp/B00QDHWFZM/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1470349005&sr=1-2&keywords=spiralizer” target=”_blank”]spiralizer[/url][br][url href=”https://www.amazon.com/Winco-MS3A-8D-Strainer-Double-Diameter/dp/B001VZERX4/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1470349024&sr=1-3&keywords=Strainer” target=”_blank”]Strainer[/url][br][url href=”https://www.amazon.com/Cuisinart-622-36H-Classic-Nonstick-Hard-Anodized/dp/B0017QHWHA/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1470349036&sr=1-3&keywords=Large+skillet” target=”_blank”]Large skillet[/url][br][url href=”https://www.amazon.com/Norpro-906-Nonstick-13-Inch-Slotted/dp/B000HJ76DS/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1470349047&sr=1-4&keywords=Spatula” target=”_blank”]Spatula[/url][br][url href=”https://www.amazon.com/AmazonBasics-6-Piece-Dinner-Plate-Set/dp/B0157FD9MS/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1470349065&sr=1-5&keywords=Plate” target=”_blank”]Plate[/url]

     

    Have a question about this Paleo Noodle Bowl Recipe? Leave it in the comments below!

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    24 thoughts on “Paleo Noodle Bowl Recipe

    1. Got my spiralizer a couple of weeks ago and this was the first opportunity I’ve had to try it out. This recipe is Amazing! I am fully converted to zuchini noodles.

    2. I’ve been searching for sauce recipes to make my meat and vegetables be different from one another. I’m calling this one “Not Peanut Sauce”. Thanks for the idea.

      1. When spaghetti squash is raw / uncooked, it’s almost impossible to get it out of the shell as noodles. Other veggies would work, though you may want to cook some of the other veggies first.

    3. I will making this for sure, maybe even a version of it tonight since we are already having “noodles” with chicken breast. It would be simple to change up the plan to make this. I think the Zucchini noodles are actually better than normal ones.

        1. Ok Steph this is one of my new favorite things, I had to leave out the onions since I’m avoiding Nightshades, and used Chicken since it is what we had. So awesome, my wife liked it too (mostly)

          1. So sorry that you’ve been misinformed somewhere along the way. Onions are not a member of the nightshade family (Solanaceae), but rather they are in the Allium family along with garlic, chives, shallots, and leeks. Perhaps you were thinking of the FODMAPS group of foods, of which onion is one.

    4. I didn’t have all the ingredients for this recipe so I just made it with zucchini, carrots and the sauce. (I also subbed organic crunchy peanut butter for the almond butter.) I loved it! The rest of the ingredients are going on this week’s grocery list. Can’t wait to make it.

      It’s the first recipe I’ve made from your site and it’s a winner.

    5. This was super delicious – thank you! I added one large glove of garlic, grated ginger and a drizzle of toasted sesame oil at the end. BOOM!

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