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zucchini coconut noodles


1 tablespoon coconut oil
2-3 scallions, chopped (reserve some for garnish)
1 teaspoon minced fresh ginger
1 cup full fat coconut milk
1 approx. 4-inch piece of lemongrass
splash of fish sauce (or tamari)
juice of 1 juicy lime & some zest
pinch of coconut sugar
salt & pepper
1 bunch aramanth greens (or spinach)
2 roma tomatos, diced
3 zucchinis, sliced thin (ideally with a julienne peeler), or rice noodles
small handful of basil leaves
small handful of cilantro leaves
crushed, toasted peanuts
chile-garlic sauce, or sriracha
tofu or other cooked protein (optional)



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