Spicy Satay Noodle Bowls (GF, Vegan, Vegetarian and Soy Free) | The Rocks and Dirt Bakery

Ingredients

• ½ cup smooth natural salted peanut butter
• ¼ cup vegetable broth
• 3 tbsp coconut aminos
• 1 ½ tbsp coconut sugar
• 1 ½ tbsp freshly grated ginger root, peeled and chopped
• 2 tbsp lime juice, freshly squeezed
• 2 cloves garlic, cut in half
• 2 tsp red curry paste
• 1 medium shallot, quartered
• 1 pinch sea salt
• 1 cup coconut Milk(from can)
• 1 shallot, quartered
• 1 garlic clove, halved
• 2 kaffir lime leaves, vein removed or 1/2 tsp lime zest
• 1 tbsp fresh ginger root, peeled and chopped
• 2 lbs boneless skinless chicken thighs or vegetarian protein of your choice
• ½ tsp sea salt
• 3 tbsp coconut Oil
• 1 cup cabbage(any variety) thinly sliced
• 3 carrots, peeled and grated
• 1 package frozen spinach(10 0unce), or about 3 cups frozen
• ½ cup coconut milk or broth or water to thin the sauce
• 5 green onions, thinly sliced
• 1 bunch cliantro, chopped
• 8 rice and millet ramen noodle cakes