Wednesday, 24 August 2016

Paleo Asian Lamb Noodle Bowl

This post contains some affiliate links. This means that if you decide to click on a link and make a purchase, I might receive a small commission (at no extra cost to you) that helps me keep the blog going. In this case, too, I've received a contribution towards the ingredients to help me make this recipe and post it here on the blog for you. Thank you for your support. 

I don't know what it is, but eating out of a bowl rather than from a plate is just better.

Isn't it?

It's so comforting and cosy, kind of indulgent.






Aherm. Anyway.

This lamb recipe started out in my brain as a kind of Chow Mein style recipe, with zucchini or parsnip noodles all tossed together with veggies. But then, I thought, how about making it one of those lovely bowls instead?

This recipe is fully AIP compliant - you can tuck in happily, knowing there are no nightshade spices, seeds, nuts or dairy. And you're going to love it. I've added a splash of tamari but please use coconut aminos if you need to keep it fully AIP compliant.

You could also add in some avocado, sliced radishes, switch up the salad leaves to Mizuna, rocket (arugula) or watercress if you like. Just add whatever you feel like. It will still be lovely.

Look at all that goodness. Sweet, golden, aromatic, crunchy... GORGEOUS.

Paleo Asian Lamb Noodle Bowl
Serves 1-2
Ingredients
1 tbsp mild, unflavoured coconut oil (or use lard or olive oil if you prefer)
2 garlic cloves, peeled and chopped
1 x 1cm thick slice of fresh ginger, peeled and chopped
250g lamb stir-fry strips (mine is from Farmer's Choice)
3 shallots, peeled and sliced
2 large spring onions, trimmed and sliced into chunks
2 tsp coconut sugar
1-2 tsp coconut aminos (or tamari, if you tolerate soy)
handful of fresh coriander leaves
Salad leaves, carrot strips and crispy fried parsnip noodles, to serve
Lime halves, for serving

Method
This comes together very quickly once you get started, so make sure you have all your veggies prepped first.

Firstly, melt the oil in a frying pan and fry the garlic and ginger for a few seconds, until just beginning to soften. Throw in the lamb strips and quickly fry for about 1 minute, until most of the meat is sealed on the outside.

Add the sliced shallots to the pan, along with the spring onions and coconut sugar and stir to combine. As it continues to cook, the lamb will darken slightly. Pour in the tamari, soy sauce or coconut aminos and give the pan a shake. Stir fry the lamb for another 1-2 minutes, until it's dark, cooked through and tender. Remove from the heat.

Arrange the salad leaves, carrot strips and your choice of cooked noodles in a bowl. Tip the lamb out in the bowl too, and add the fresh coriander leaves. Finally, serve with a lime half for squeezing over.

Disclosure: The meat for this recipe was sent to me by Farmer's Choice, an online butcher that specialises in free range meat, game and fish. They also provided a contribution towards the cost of the ingredients to help me make this recipe for you. Go check them out - I've been cooking with their meat for over a year and always found it to be of great quality. 

See me making a version of this Paleo Noodle bowl over at my You Tube Channel! Come and subscribe!






Made this recipe? Tag me in on Instagram, Facebook or Twitter and I'll share any I see. I love to see your creations of my recipes! :) 



Love takeaway food? Looking for more ways to play with herbs and spices on the autoimmune protocol (AIP)? I've written an ebook with over 90 recipes called SPICE that will guide you through herbs and spices on AIP, and you can download it on your Kindle app or Kindle device here









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