I love veggies, but you can include as many or as little as you want to this recipe.
Fancy people will spiralize them, but I just cut them thin. Feel free to also add chicken or tofu.
1 cup water
1 10oz package of rice noodles or zero rice
2 Tbsp coconut oil
2 cloves garlic
½ red pepper
¼ yellow onion
½ cup cabbage
3 tbsp coconut aminos if you prefer sweeter, regular aminos if you like salty
2 tbsp smooth peanut butter or almond butter
juice of 2 limes
1 tbsp of brown coconut sugar
1 .Soak the noodles in boiling water for about 10 minutes until soft.
2. Whisk together the nut butter, lime juice, sugar, aminos and water. You can double the sauce if you like.
3. In a large frying pan, heat the coconut oil over medium heat. Add the veggies and stir fry until tender-crisp. Add the
noodles to the pan.
4. Pour in the sauce mixture, and cook until it reduces and gets sticky. It takes about 5 minutes.
5. Garnish with peanuts and serve