1/2 cup quick pickled cucumbers (see instructions)
1 T. raw unsalted pumpkin seeds
1 T. hemp seeds
1 T. black sesame seeds
1/2 tsp. toasted sesame oil
1 tsp or more coconut aminos or tamari
Place medium pot of water on high heat and bring to a boil.
Meanwhile, slice half a cucumber and toss with rice wine vinegar and a pinch of salt. Set aside.
Heat coconut oil in a large saute pan over medium-high heat. Add garlic and ginger. Immediately add greens and scallions, stirring until wilted. Add a pinch of salt and rice wine vinegar. Set aside.
Cook shirataki noodles according to directions. Drain and place in serving bowl. Add greens, avocado, sweet potato and cucumbers. Drizzle with tamari or coconut aminos and sesame oil. Top with pumpkin, hemp, and sesame seeds.
Serve and enjoy!
CuisineVegan, Asian, Gluten-free
Recipe by Naturally Whole at https://naturallywhole.net/2018/12/14/stir-fried-greens-shirataki-noodle-bowl/