Shrimp Noodle Bowls

Asian Dressing

• 1/2 C coconut aminos
• 1/4 C rice vinegar
• 1/4 C avocado oil
• 1 T sesame oil
• 2 garlic cloves, minced
• 2 tsp minced ginger root
• 4 dates, soaked in water for 10 minutes

Shrimp Noodle Bowls

• 12oz angel hair hearts of palm noodles, rinsed and drained
• 10oz broccoli slaw mix
• 8oz sliced mushrooms
• 1 lb shrimp, peeled and deveined
• 3 garlic cloves, minced
• 1 T minced ginger root
• 1 T avocado oil
• 1 tsp sea salt
• 3 green onions, thinly sliced
• cilantro

1. Drain the water from the dates. Add the coconut aminos, rice vinegar, avocado oil, sesame oil, garlic, ginger, and dates to a high-speed blender or jar wide enough to fit your immersion blender.
2. Blend everything well, about 3-4 minutes. The dressing should emulsify, and the dates should be smooth. Set aside.
3. In a large sauté pan on medium heat, add the avocado oil, garlic, and ginger. Sauté until fragrant, about 2-3 minutes. Stir occasionally to keep the mixture from burning.
4. Add the mushrooms and cook for about 5 minutes, stirring often.
5. Add the broccoli slaw, shrimp, hearts of palm noodles, and sea salt.
6. Continue cooking until the shrimp are pink, and the slaw is softened, about 7-10 minutes.
7. Remove the pan from the heat and add the dressing. Toss everything together.
8. Top with cilantro and green onions, and enjoy!