Rainbow Veggie Stir Fry

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Sauce

80 mL

Gluten-Free Tamari Soy Sauce

60 mL

Maple Syrup

60 mL

Toasted Sesame Oil

60 g

Almond Butter

or Sunflower Butter

1 clove

Garlic , finely chopped

4 g

Freshly Grated Fresh Ginger

Stir Fry

1 pckg
(8 oz)

Rice Noodles

or Buckwheat Noodles

30 mL

Coconut Oil

1/2 head

Large Red Cabbage , thinly sliced

2

Medium Red Bell Peppers , chopped

225 g

Sugar Snap Peas

1 can
(15 oz)

Navy Beans

or Garbanzo Beans

35 g

Sesame Seeds

1 handful

Fresh Mint

Cooking Instructions

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Step 1

In a small bowl, whisk together Gluten-Free Tamari Soy Sauce (80 mL) , Maple Syrup (60 mL) , and Toasted Sesame Oil (60 mL) .

Step 2

Once combined, add Almond Butter (60 g) , Garlic (1 clove) , and Fresh Ginger (4 g) . Stir to combine and set aside.

Step 3

Bring a large pot of water to a boil and cook Rice Noodles (1 pckg) according to package instructions.

Step 4

In a large frypan, melt Coconut Oil (30 mL) over medium heat. Add Red Cabbage (1/2 head) and Red Bell Peppers (2) , sauté for a few minutes.

Step 5

Once noodles are done, add them to the stir fry veggies.

Step 6

Finally, add the Sugar Snap Peas (225 g) , Navy Beans (1 can) , and sauce. Mix to fully combine and cook just until snap peas are warm but not overcooked.

Step 7

Garnish with Fresh Mint (1 handful) and Sesame Seeds (35 g) . Enjoy!