Kimchi Shirataki Bok Choy Bowl

SERVES 2

    2 packages (7 ounces each) thin vermicelli shirataki noodles

    4 cups thinly sliced baby bok choy

    2 Japanese eggplants, thinly sliced (about 2 cups)

    1 tablespoon coconut oil, preferably unrefined and expeller-pressed

    1 tablespoon sesame seeds

    2 cups thinly sliced greens (kale, chard, or spinach)

    Kimchi to taste

    2 tablespoons sesame oil

Sauté one package of the shirataki noodles, baby bok choy, and Japanese eggplant in coconut oil, or steam. Sprinkle with sesame seeds.

Assemble all ingredients in a pretty bowl: greens and uncooked shirataki on the bottom, sautéed mixture in the middle, and kimchi on the top, all drizzled with sesame oil.