Vietnamese Noodle Bowl

Ingredients:

• 1 tbsp avocado oil

• 5 oz. shallots thinly sliced

• 2 bulb scallions sliced

• 2 pinches coarse sea salt

• 2 packets shiitake noodles rinsed and drained

• Handful coleslaw mix or shredded green/purple cabbage, carrots

• Small handful mint finely chopped

• Small handful cilantro finely chopped

• Handful mixed baby greens

VIETNAMESE DIPPING SAUCE: (KETO)

• 2 tbsp lime juice

• 2.5 tbsp fish sauce

• 1 tbsp rice vinegar

• 5 tbsp warm water

• 3 tbsp of keto honey (PCOS) or raw honey, or maple syrup - taste sauce before adding all honey to decide the sweetness you like

• 1 or 2 clove small garlic finely minced

• 1 whole Thai chilis or half Serrano red chili pepper sliced (optional ingredient)

Method:

1. Start a saute pan with 1/2 tbsp cold avocado oil and add the shallots. Saute over low heat until they are golden, about 12-15 minutes. 

2. Push the shallots around the pan periodically so they cook evenly. Transfer them to dry on a paper towel. The shallots will continue to brown and crisp. 

3. Prepare the noodles, the sauce, vegetables, and herbs.

4. To assemble, divide the noodles, vegetables, and herbs into two serving bowls. Add the shallots. Drizzle the bowl with the dipping sauce. Toss well and eat!

5. To Prepare shirataki noodles – open the packet, rinse the noodles with a colander under tap water for 1-2 minutes to rinse off the smile. Drain the noodles well.

6. To make ahead – For this recipe, the sauce and the noodles can sit in the fridge for 3 days, add vegetables and herbs before plating to keep crisp and fresh.