Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
- 1 small package of flat wide brown rice noodles (8 ounces)
- 1 tablespoon coconut oil
- 2 cups broccoli florets
- 2 carrots, grated
- ½ yellow onion, thinly sliced
- 2 garlic cloves, minced
- Sea salt and pepper, to taste
- 2 scallions, chopped
- 4 lime wedges
- 1 tablespoon almond butter
- 3 tablespoons hot water
- 2 tablespoons low sodium tamari
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Red pepper flakes
Cook the brown rice noodles according to package instructions and set aside.
While the noodles are cooking, make the almond sauce. In a small bowl, mix the almond butter with the hot water and whisk until combined. Add the rest of the ingredients and whisk again until combined.
In a sauté pan, add 1 tablespoon of oil over medium high heat. Add the broccoli, carrots and onion and cook for 4-5 minutes. Add the garlic and cook an additional 1-2 minutes.
Add the almond sauce and rice noodles to the pan and toss to combine. Season with salt and pepper. Take off the heat and top with the scallions and lime wedges. Enjoy!
Please choose all organic ingredients if possible.