Tai inspired noodle stir fry, with mixed salad, dairy free, grain free, sugar free, low histamine, paleo, vegetarian.

Tai inspired noodle stir fry with salad

Ingredients – Stir fry

  • 1 onion finely chopped
  • 2 cloves of garlic put through a squeezer
  • small slice of fennel finely chopped
  • half a sweet corn taken off the core with a knife
  • 3 pak choi leaves and stems roughly chopped
  • small handful of beetroot stalks
  • 1/4 courgette (zucchini) chopped
  • 1 courgette (zucchini)  put through a spiralizer
  • nice chunk of ginger peeled and chopped
  • 4 leaves of basil roughly chopped
  • chunk of coconut oil (odourless)

How to make

Heat up the coconut oil in a frying pan, then add the onions garlic, ginger and salt and fry for around 5 minutes until the flavours start to come through, then add in the fennel, sweetcorn, pak choi, beetroot stalks and chopped courgette and fry for around another 20 minutes, then add in the courgette pasta and fry for another 5 minutes, mixing all the ingredients together, then put in the chopped basil and serve up with salad.

Ingredients – Salad

  • Around 2 tablespoons of cress
  • half a grated carrot
  • half a grated apple
  • sprinkling of olive oil
  • 1 egg boiled

How to make

Mix all the salad mixture together and sprinkle over the olive oil, then boil the egg and when cooled peel and slice it, then place the egg around the salad and the food is ready to munch.

 

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Author: histaminehealingblog

Cooks low histamine recipes with Mast cell stabilising and histamine lowering fresh herbs and foods, gluten free, grain free, dairy free, sugar free, paleo

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