Ginger Lime Noodle Bowl {AIP, Paleo, Low Fodmap, Whole 30}

One of the things I miss the most on AIP is being able to enjoy a big bowl of noodles. At the foodcourt closest to work there is a Thai place with delicious noodle bowls. For years, a colleague and I would go 3-4 times a week and enjoy a lunch of Thai noodles.


My favorite was Tom Yum with glass noodles instead of rice noodles, shrimp, extra bean sprouts & extra peanuts. It was warm and comforting and always hit the spot. Looking back, I guess only the shrimp and the finishing squeeze of lime juice were AIP. 🙂

The funniest thing that happened during these days of noodle eating was during a period when I was REALLY trying to loose weight and was having some success….but limited. One day as I ordered my noodles, the lady behind the counter asked if I was on a diet. At first I was a little offended and taken aback, but then decided to hear her out, so I nodded and said, ‘well I’m trying.”

She responded by telling me that she was going to make me special noodles that day. That was the first day I have the glass noodles instead of rice noodles (she claimed they were better for me…in hindsight, who knows) and she added an extra scoop of red curry paste saying the spice would help me burn more calories. Again, hindsight has me questioning the wisdom of all those nightshades.

But, boy oh boy were those noodles good!!

So, what’s a noodle loving girl to do? Zoodles (zucchini noodles) or spaghetti squash are always an option, but what it you want something that feels a little more like al dente noodles? Well my friend, parsnip noodles are just the ticket.
 
Depending on your spiralizing speed, this noodle dish can be whipped up in almost no time and eaten as a noodle bowl, or with the addition of broth to make a noodle soup, it does the trick.
 
Pull up your spiralizer and let’s make noodles!
 
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Ginger Lime Noodle Bowl
Serves: 3 – 4
Time: 25-30 minutes

Ingredients:
1 T olive or coconut oil
1 pound ground lamb or pork
1 t pink salt
2 inch knob of ginger (minced)

1/4 cup broth

1 bag/ pack of baby spinach (about 5-6 cups)
2-3 parsnips – spiralized
Handful of cilantro – chopped
20 mint leaves – chopped
1 green onion (greens only) – cut into 1 inch pieces
Juice of 2 limes

Method:
– peel & spiralize parsnips and chop ginger & herbs
– heat oil in a large skillet over medium heat
– add lamb (or pork), salt & ginger, crumble and cook until meat is cooked through
– add spinach, broth and parsnip noodles and cook for 1-2 minutes until spinach wilts down
– add herbs & lime juice and cook for 1 more minute
– serve garnished with more green onions & a squeeze of lime
-OPTIONAL- add a cup of broth to a bowl of noodles for a noodle soup

If you’re looking for a spiralizer, this is the one that I use and I LOVE it. It’s easy to use, easy to clean up and makes 3 different sized noodles. (affiliate link)
**This recipe was shared on the Phoenix Helix AIP Roundtable

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