1 packet of brown rice noodles
1 zucchini, julienned or cut into thin strips
1 red bell pepper cut into thin strips
half a yellow onion, sliced thin
1 red bell pepper cut into thin strips
half a yellow onion, sliced thin
1 large carrot julienned or cut into thin strips
1 tablespoon of avocado oil
½ cup peanuts, crushed
1 cup fresh cilantro, basil, mint chopped
1 lime, quartered
1 tablespoon of avocado oil
½ cup peanuts, crushed
1 cup fresh cilantro, basil, mint chopped
1 lime, quartered
Sauce:
- 3 tablespoons tamari sauce
- Juice of 1 lime
- 1 garlic clove, grated
- 1 inch fresh ginger, grated
- 1 tablespoon coconut sugar
- 2 tablespoons rice vinegar
- 1/4 teaspoon toasted sesame oil
- 1 teaspoon sriracha chili paste
- 8 tablespoons water
In a smal bowl, whisk together dressing ingredients. Prepare rice noodles as directed. Drain and cool. In a large bowl, add noodles and raw vegetables. Pour dressing over noodles and veggies. Toss well. Transfer to a shallow long serving platter. Garnish with all the herbs and crushed peanuts. Serve with extra lime wedges.
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