• 1/4 cup sliced almonds
  • 1 package rice noodles
  • 1/2 head broccoli, tops cut into flowerets, stems peeled and sliced thinly
  • 2 cups of snow peas, trimmed
  • 1 red bell pepper, cut into 1 inch pieces
  • 1/2 cup unsalted almond butter
  • 1/4 cup of reduced sodium soy sauce
  • 3 tbsp fresh lime juice
  • 1 tbsp (15 mL) chili-garlic sauce
  • 1 scallion, green part only chopped finely
  • 1 tsp coconut oil


  • Bring a large pot of water to a boil
  • Toast the almonds in a dry skillet over medum heat, stirring frequently, until they are golden, about 3 minutes. Remove from skillet into a bowl
  • Cook the rice noodles according to the directions on the package.
  • Heat coconut oil in skillet
  • Add broccoli, snow peas and red pepper for 2 min ensuring they still remain crispy
  • While the rice noodles are cooking, make the sauce.
  • Place the almond butter, soy sauce, lime juice, chili-garlic sauce and 3 Tbsp of boiling water (from the rice noodle pot) into a large bowl and whisk until smooth
  • Drain the noodles
  • Add the sauce and rice noodles to the vegetables in the skillet and toss to coat
  • Serve garnished with the toasted almonds and scallion greens

Serves 4-6