This recipe is peanut free, gluten free, egg free, and dairy free. Coconut Aminos is coconut sap. I don’t know if it is high in salicylates per se but since maple syrup has none and is a tree sap I was thinking it is unlikely coconut aminos is high. It is a great replacement for soy sauce. This turned out delicious and we deemed it drool worthy.
Adapted from www.maranathafoods.com
- 8 oz pkg. rice linguine noodles
- 1 lb shrimp thawed
- 1 cup vegetable broth
- 1 Tbsp. sunflower oil. divided
- 3-4 Tbsp. coconut aminos (to taste)
- 2 tsp. fresh ginger. grated
- 1 Tbsp. rice vinegar
- 3 garlic cloves. chopped or pressed
- 1/4 tsp. red chili flakes (to taste)
- 1/2 cup sun butter
- 1 red bell pepper. sliced
- 1 cup snow peas or sugar snap peas* (bamboo shoots if stage 1)
- 1 cup packaged shredded carrots (asparagus if stage 1)
Cook noodles as directed. Drain and set aside.
In a saucepan heat 1 teaspoon oil. Sauté ginger and garlic for 30 seconds. Add sun butter, vegetable broth, coconut aminos, rice vinegar, and chili flakes. Whisk together until smooth. On medium high heat bring to a slight boil then reduce heat to low and simmer for 7 minutes.
While sauce is simmering heat the 2 remaining teaspoons of vegetable oil in a large sauté pan or wok until hot. Add thawed shrimp and cook through. Then add bell peppers, snow peas, and carrots/asparagus and stir fry on high heat until tender… about 3-5 minutes. Remove from heat. Add noodles and sauce to vegetables and toss until well coated.
*Sugar snap peas have strings that must be removed before eating. Pinch the very tip of the pea taking hold of the string. Pull the string up the straightest side toward the stem end. Pinch off the stem end and continue pulling down the other side until all of the string is removed.
Note: Some packaged sugar snap peas are sold with strings already removed.