2 servings

1 tbsp sesame oil (divided)

1 minced garlic clove

2 tsp minced ginger

100 gr sliced mushrooms

2 tbsp coco aminos 

1 tsp sriracha

3 cups baby spinach

2 tbsp unsalted peanut butter 

200 gr hearts of palm noodles

1 tsp toasted sesame seeds

2 chopped green onions

Wash the heart of palm noodles in water to remove excess salt. Let drain in a colander.

In a large nonstick skillet heat the oil, add the garlic and ginger and cook until fragrant, 30 seconds. Add mushrooms and cook 2 minutes. Add coco aminos, sriracha, and cook 1 minute, add spinach and cook until wilted, 1minute.

 Push spinach to one side of pan and add peanut butter on the other side,  melt and mix all together.

Heat the noodles, transfer to a bowl and pour the sauté over them. Garnish with sesame seeds and green onions.

Per serving 150 gr

Cal: 250.6 P: 10.8 F: 16 Cb: 19.1