Prep Time: 15 mins
Cook Time: 15 minutes
Serves: 6-8
Ingredients:
Sauce:
1 Tablespoon Lime Juice
1/2 Teaspoon Garlic powder
½ Teaspoon Red Chili Flakes
½ Cup Coconut Aminos
1-2 Tablespoons Honey
2-3 Tablespoons Ginger Puree or Minced Ginger
1/3 Cup Seasoned Rice Wine Vinegar
½ Cup Sunflower or Almond Butter
½ Cup Coconut Milk, light or regular
Cayenne Pepper, to taste
Noodles:
Coconut oil
4 Cups Broccoli Florets
2 Cup Sugar Snap Peas
2 Cups Sliced Shiitake Mushrooms
2 Bags Kelp Noodles or Shirataki Noodles (Yam Noodles)
¼ Cup Coconut Liquid Aminos
½ Cup Cilantro
Sliced Almonds
Directions:
Place sauce ingredients in a blender and mix until smooth. Set aside.
Heat a large pan with coconut oil. When hot, add vegetables and sauté for 3-5 minutes or until soft. Add kelp noodles and coconut liquid aminos. Cook until noodles and vegetables are soft.
Pour sauce in pan and mix well until hot.
Remove from pan. Place in a large serving dish.
Garnish with cilantro and sliced almonds.
Download the Recipe PDF here.
