Asian Noodles With Veggies

Recipe Type: Lunch, Dinner

Dietary Info: Dairy Free, Gluten Free, Grain Free, Elimination Diet, Paleo, Vegan, Vegetarian, Whole 30

Servings: 4

Prep Time: 20 minutes Cook Time: 15-20 minutes Total Time: ~40 minutes

*Time Includes Chopping

Ingredients:

• 8 oz Rice Noodles (About ½ Pack)

• 1 TBSP Avocado Oil

• Vegetables:

  • ½ Cup Shredded Carrots

  • 1 Cup Broccoli, Cut Into Small Pieces

  • 1 Red Bell Pepper, Diced

  • 1 Cup Cabbage, Sliced Thin

• Sauce:

  • ⅓ Cup Soy Sauce (Or Coconut Aminos)

  • 3 Garlic Cloves

  • 2 TBSP Coconut Sugar

  • 1 TBSP Sriracha

  • 1 TBSP Fresh Grated Ginger (OR 1 tsp Ground Dry Ginger)

  • 1 TBSP Toasted Sesame Oil

• Toppings:

  • ¼ Cup Fresh Cilantro Leaves, Chopped

How To:

1. Chop all veggies.

2. In a bowl, combine all sauce ingredients and whisk together well.

3. Cook the pasta according to the directions on the box, then strain and set aside.

4. Heat avocado oil on a large pan or wok over medium-high heat and add 2 TBSP of the sauce and veggies. Stir frequently as it cooks for about 5 minutes.

5. Stir in noodles and the rest of the sauce and allow to heat together for about 3 minutes.

6. Remove from heat and top with cilantro. Enjoy!

Variations:

• Make Grain Free, Paleo, Elimination Diet, and Whole 30 friendly by swapping rice noodles with kelp noodles or miracle noodles.

• Can add shrimp, chicken, beef, or tofu for protein.

I’d love to see you post your creation or modification of this recipe! Use the hashtag #kristenroserecipes and tag me @kristenrosexo and I’ll look out to repost it! :)