(Vegan friendly)
2 tablespoons coconut oil, divided
1 package (4 ounces) tempeh, cut into ¼-inch cubes
¼ teaspoon sea salt, divided
Freshly ground black pepper, to taste
½ bunch watercress (about 3 ounces), trimmed and chopped
2 cups trimmed and chopped bok choy
1 7-ounce package Wonder Noodles (shirataki noodles) cooked as directed
1½ teaspoons gluten-free tamari
1 teaspoon fish sauce (optional—leave off if vegan)
½ cup chopped cilantro
1½ teaspoons sesame oil
Juice of ½ lime
2 tablespoons coarsely chopped raw almonds or cashews
½ avocado, cubed
Heat 1 tablespoon coconut oil over medium-high heat in a skillet. Brown the tempeh for about 3 minutes on each side, until slightly golden and toasted. Season with sea salt and pepper and set aside.
Add remaining coconut oil to the pan. Stir in the watercress and bok choy and cook until just wilted, about 2 to 3 minutes. Season with remaining salt.
Stir in the Wonder Noodles and lower heat. Add in tempeh. Cook for another 3 minutes to allow flavors to combine. Remove from heat and then stir in the tamari, fish sauce (if using), cilantro, sesame oil, and lime juice.
Evenly divide the vegetable mixture between 2 bowls. Top each bowl with 1 tablespoon chopped almonds and half of the avocado.
Store any leftovers in the refrigerator in a glass container for up to 5 days.