Boodles... otherwise known as butternut squash noodles. The most incredibly delicious and satisfying swap for the stodgy, carb-overkill noodles normally served with a dish like this. Seriously, do yourself a favour and don't eat boring, bland, nutrition-free rice noodles when you could enjoy an incredible butternut squash noodle with oodles of nutrients and just enough slow-release carbs to keep your body humming.
The easiest way to make boodles is to buy the fresh ready-made packs that the supermarkets now sell. But they are also very simple to make yourself if you have a spiraliser or a julienne peeler! First, peel the skin from a raw butternut and then cut into long 2-inch wide slices--discard the seeds and inner fibres. Then, using the spiraliser or julienne peeler, make 100g (a really big handful) of boodles. (You probably want to turn the whole squash into noodles and then store the extra in an air-tight container for up to 5 days in the fridge to use later.) Now set these to the side.
Next, you can also use one of the pre-cut packs of fresh stir fry vegetables that the supermarkets sell or prep your own. A nice combination is 1 thinly sliced celery stalk, 1 large handful chopped greens (spring greens, pak choi, or even spinach), 2 chopped spring green onions, 1 chopped medium carrot, 1/2 thinly sliced red pepper, 1 small handful chopped broccoli. In the end, you want about 250g vegetables or 3 large handfuls. Set the vegetables to the side.
Place a skillet over medium heat and add 1 tbsp coconut oil. When hot, add 100g sliced or chopped skinless chicken breast. Cook for about 6-7 minutes until the chicken is cooked through (when you cut open a piece, the flesh is white and the juices run clear). Add in the vegetables and boodles along with 3 Tbsp cashew pieces, 1 crushed or minced fresh garlic clove, 1/4 tsp ground ginger (or 1 Tbsp fresh minced ginger root), and 1 Tbsp liquid aminos, tamari, or soy sauce. If using spinach, wait and add this at the end with the lime juice. Stir all of the ingredients together and cook over medium heat for about 5 minutes or until the vegetables reach your desired tenderness. The boodles won't be soft like rice noodles, but rather tender-crisp the way vegetables should be cooked. Squeeze with 1/2 fresh lime over top, add more liquid aminos to taste, and serve. Optionally, add a bit of minced fresh red chili to spice things up.