Ingredients
- 1/3 cup gluten-free tamari Sauce
- 1/4 cup maple syrup* Sauce
- 1/4 cup toasted sesame oil Sauce
- 3 tbsp almond or sunflower butter Sauce
- 1 garlic clove, finely chopped Sauce
- 2 tsp grated ginger-root Sauce
- 1 package (227 g / 8 oz) rice or buckwheat noodles Stir Fry
- 2 tbsp Coconut Oil Stir Fry
- Half of a large purple cabbage, thinly chopped Stir Fry
- 2 medium red sweet peppers, chopped Stir Fry
- 8 oz of sugar snap peas Stir Fry
- 1 can (15 oz) navy or garbanzo beans Stir Fry
- 4 tbsp sesame seeds Stir Fry
- Handful of fresh mint Stir Fry
Instructions
- In a small bowl, whisk together tamari, maple syrup (or stevia + water if using instead of syrup) and sesame oil. Once combined, add almond butter, garlic and ginger. Stir to combine and set aside.Â
- Bring a large pot of water to a boil and cook noodles to package instructions.
- In a large frypan, melt coconut oil on medium heat. Add cabbage and red pepper, sauté for a few minutes. Once noodles are done, add them to the stir fry veggies.
- Finally, add snap peas, beans and sauce. Mix to fully combine and cook just until snap peas are warm. You don’t want to overcook them because they taste best with a bit of crunch!
- Garnish with fresh mint and sesame seeds. EnJOY!
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True to its name, this recipe is packed with colourful veggies from purple cabbage, to sweet red pepper and a hit of green plus a good crunch from sugar snap... Read More
May 24, 2021 BY Joy McCarthy