Rainbow Veggie Stir Fry

Ingredients

Servings

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

US / METRIC

Sauce

1/3 cup

Gluten-Free Tamari Soy Sauce

1/4 cup

Maple Syrup

1/4 cup

Toasted Sesame Oil

3 Tbsp

Almond Butter

or Sunflower Butter

1 clove

Garlic , finely chopped

1/2 Tbsp

Freshly Grated Fresh Ginger

Stir Fry

1 pckg
(8 oz)

Rice Noodles

or Buckwheat Noodles

2 Tbsp

Coconut Oil

1/2 head

Large Red Cabbage , thinly sliced

2

Medium Red Bell Peppers , chopped

1 1/2 cups

Sugar Snap Peas

1 can
(15 oz)

Navy Beans

or Garbanzo Beans

1/4 cup

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 (1/3 cup) , Maple Syrup (1/4 cup) , and Toasted Sesame Oil (1/4 cup) .

Step 2

Once combined, add Almond Butter (3 Tbsp) , Garlic (1 clove) , and Fresh Ginger (1/2 Tbsp) . 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 (2 Tbsp) 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 (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.

Step 7

Garnish with Fresh Mint (1 handful) and Sesame Seeds (1/4 cup) . Enjoy!