Kimchi and Mushroom Pasta Bowl
It's Saturday, and it's time to eat up! On the menu is a dish featuring our Ready-to-Eat Hearts of Palm Pasta! It's another keto-friendly noodle that we offer. A filling meal is what you will get when you cook with these noodles. Elif made the mouthwatering recipe below!
1 can of Miracle Noodle Hearts of Palm Ready to Eat Pasta, drained and rinsed
1 can of Coconut Milk
1 pint of oyster mushrooms chopped roughly
1 boiled egg
2 tablespoon of kimchi
3-4 snap peas, cut into thin slices
1 tablespoon of chili paste
1 tablespoon of roughly chopped fresh herbs such as oregano, parsley, thyme
2 tablespoon of coconut oil
1 teaspoon of salt
1 teaspoon of black pepper
1. Add coconut oil, salt, pepper, and mushrooms in a large skillet over med-high. Cook about 3-5 mins until the mushrooms are softened. Remove from skillet.
2. Add coconut milk and chili paste into the same skillet and bring it to boil over medium-high heat.
3. Reduce the heat and add the Miracle Noodle Hearts of Palm Ready to Eat Pasta and let it simmer about 5 minutes.
4. Place the pasta into a serving bowl. Top with kimchi, boiled egg, mushrooms, snap peas. Serve warm! Happy eating!