Prep time: 10 mins, cooking time: 15 mins (two serves)
Ingredients for two serves:
(Wholegrain) rice pasta, uncooked, 120 g (rice pasta is naturally gluten-free)
Pasta water, 1/2 cup save
Coconut oil OR ghee butter, 1 tbsp.
Olive / avocado / sesame oil, 1 tbsp.
Turkey breast, 400 g
Cucumber, shaved into ribbons, 1 medium
Coriander, 1 handful
Teriyaki sauce, 2 tbsp.
Black Pepper, (chili paprika)
Topping:
Avocado, small, 1/2
Sesame seeds, 2 tbsp.
Olive oil, 1 tbsp.
Instructions:
Heat the coconut oil or ghee. Slice the turkey breast and season with black pepper (and chili, if desired). Pan-fry the chicken for 10 minutes.
Cook the rice pasta according to the package instructions.
Slice or shave the cucumber into ribbons. Mix the noodles, cucumber, coriander, and teriyaki sauce. Add some pasta water if needed.
Top the dish with the cooked turkey, cubed avocado, olive oil, and sesame seeds.
Comments