Thai Hazelnut Noodle Bowl
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Hazelnut Purée:
  • 1 c Hazelnuts, soaked overnight in water with a splash of raw apple cider vinegar, drained and rinsed
  • 1 tsp Extra Virgin Coconut oil
  • 3 Garlic cloves, minced
  • 2 Shallots, diced
  • ½ Lemongrass, minced
  • 3 Kaffir Lime Leaves, bashed up with the wrong side of your knife to release oils
  • 2 Tbsp Ginger, chopped
  • 2 Tbsp Fresh Turmeric, chopped (1 Tbsp if using dried)
  • Several grinds of Black Pepper (to improve turmeric absorption)
  • Sea(weed) Salt to taste
  • 1½ c Water
  • 1 tsp Extra Virgin Coconut Oil
  • 2 Shallots, sliced
  • 3 Garlic Cloves, sliced
  • Any Green Veggies ie- bok choy, napa cabbage, mustard greens, gai lan (I used 2 cups of broccoli and a bunch of lacinato kale, chopped up)
  • Water to thin if needed
  • 2 c Fresh Watercress
  • Lime wedges
  • Zucchini or Kelp Noodles
For the Hazelnut Purée:
  1. In a tsp of extra virgin coconut oil and a splash of water, on medium heat, sweat the shallot, garlic, ginger, turmeric, lemongrass, and lime leaves until soft.
  2. Transfer to the blender with the hazelnuts and purée until as smooth as possible (it may take a few minutes if you don't have a high power blender). It will never get perfectly smooth, embrace that bit of texture.
For the Rest:
  1. Meanwhile, on medium heat, in a large frying pan, in another tsp of extra virgin coconut oil and splash of water, sweat the sliced shallots and garlic until soft.
  2. Add the chopped up green veggies, another splash of water and a lid or cover on top for 20-30 seconds so that they steam.
  3. Remove the lid and add the hazelnut purée, turn the heat down a bit and stir the purée around until it is combined with the veggies and warmed through (you don't want it to boil).
  4. Adjust Seasoning
  5. Add some extra water if it is too thick.
  6. Serve on a bed of room temp or slightly warmed through zucchini noodles or kelp noodles (or even just a bed of steamed veggies...) and top with a twist of fresh watercress and a squeeze of lime.
Recipe by The Crushing Cancer Kitchen at