Hands-On Time: 15 minutes
Total Time: 45 minutes
This noodle bowl is comforting yet has enough spice in it to make you sit up and smile at the world.
Creamy coconut cashew satay broth envelops our delicious Liviva Spaghetti Noodles in a dish that you can customize to your preferences.
Add chicken? Why not.
Want extra vegetables? Go for it?
This dish is a vegan offering that even your non-keto, non-vegan friends will love.
Net carbs: 8.7g Total: 10.5g
2 teaspoons of minced garlic
1 teaspoon of minced ginger
2 teaspoons of Sriracha sauce
2 Tablespoons of coconut aminos
1 Tablespoon of rice vinegar
2 Tablespoons of Sukrin Gold
½ cup of Cashew Nut Butter
2-4 Tablespoons of water
1 can of coconut milk
¼ cup of cilantro
1/8 cup of chopped peanuts
1 package of Liviva Spaghetti
Rinse the Liviva Spaghetti in cold water and set aside.
Place the garlic, ginger, Sriracha sauce, coconut aminos, rice vinegar and Sukrin Gold in a saucepan and mix together.
In a jug, combine the nut butter and the warm water until pouring consistency is reached.
Add the spices to the saucepan, along with the coconut milk.
Heat until a low simmer is reached, then add your Liviva noodles
Cook for about 5 minutes over a gentle heat until the noodles are hot.
Serve in bowls, topped with chopped cilantro, crushed cashews, and lime cheeks.
Store in the fridge for up to seven days.
Download and print the recipe here
This recipe was created for LeGaia by the talented Naomi Sherman, creator of naomishermanfoodcreative.com.