8 oz soba (aka buckwheat) noodles or whole-grain rotini pasta
1 tbsp olive oil
1 red bell pepper, seeded and cut into 1-inch-long thin strips
6 scallions, thinly sliced
4 cloves garlic, minced
1/2 lb fresh lump crabmeat
1 tsp arrowroot powder
1 tbsp reduced-sodium soy sauce
Juice of 1 lime
8 cups fresh spinach
1/2 cup fresh basil leaves, chopped
1/4 cup fresh mint leaves, chopped
Cook noodles according to package directions. Reserve 1/2 cup pasta cooking water, drain and transfer to a large bowl.
In a large skillet, heat oil on medium. Add pepper, scallions and garlic. Sauté, stirring occasionally, until pepper softens, about 5 minutes. Add crab and toss to combine.
Meanwhile, in a small bowl, add arrowroot and reserved pasta cooking water. Whisk with a fork, gradually adding soy sauce and lime juice until well blended. Add mixture to skillet, stirring constantly until sauce is slightly thickened, about 1 minute. Add spinach and cover to steam, about 3 minutes. Pour entire mixture over top of noodles, sprinkle with basil and mint and toss to combine.
Coconut’s Superpowers: Be careful not to judge a recipe by its coconut content! While the fat content here may seem high, the saturated fat found in coconut milk is actually easily metabolized by the body. In fact, lauric acid – a saturated fat found in the coconut milk in this Clean Eating recipe – has both antiviral and antifungal properties.
Ultimate Peeper Protection: With 7 grams of heart-healthy fiber, this mouthwatering dish is brimming with vitamins and minerals: It contains more than 75% of your DV of vitamin A, a key nutrient that helps support your eyesight.
This is a great example of a Thai dish, with a delicious balance of sour, salty and sweet. Satisfying noodles really make it stick to your ribs while cilantro, lime, green onions and bean sprouts keep it light and refreshing.
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