Ingredients
- 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
Directions
- 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
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