True to its name, this recipe is packed with colorful veggies from purple cabbage to sweet red pepper and a hit of green plus a good crunch from sugar snap peas. The sauce ties it all together!
Author: Joyous Health
Gluten-Free Tamari Soy Sauce
Toasted Sesame Oil
or Sunflower Butter
, finely chopped
or Buckwheat Noodles
, thinly sliced
Red Bell Peppers
Sugar Snap Peas
or Garbanzo Beans
In a small bowl, whisk together Gluten-Free Tamari Soy Sauce (1/3 cup), Maple Syrup (1/4 cup), and Toasted Sesame Oil (1/4 cup).
Once combined, add Almond Butter (3 Tbsp), Garlic (1 clove), and Fresh Ginger (1/2 Tbsp). Stir to combine and set aside.
Bring a large pot of water to a boil and cook Rice Noodles (1 pckg) according to package instructions.
In a large frypan, melt Coconut Oil (2 Tbsp) over medium heat. Add Red Cabbage (1/2 head) and Red Bell Peppers (2), sauté for a few minutes.
Once noodles are done, add them to the stir fry veggies.
Finally, add the Sugar Snap Peas (1 1/2 cups), Navy Beans (1 can), and sauce. Mix to fully combine and cook just until snap peas are warm but not overcooked.
Garnish with Fresh Mint (1 handful) and Sesame Seeds (1/4 cup). Enjoy!
Replace Maple Syrup with 10 drops of stevia and 1/4 cup water instead.
Nutrition Per Serving
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