Kind of marriage/homage to Pad Thai, vinegar noodles and drunken noodles, basically what I had in my pantry but it came out, traditionally untraditional!

1 package of wide rice noodles (I used rice flakes from


2 tbsp balsamic vinegar

1/4 cup tamari

Juice or 1 lime

3 tbsp avocado oil

5 garlic cloves, thinly sliced

1 tsp grated ginger

1 head and stem of broccoli, sliced

1 cup of asparagus, chopped

2 large carrots, shaved into noodles

1 cup of basil, roughly chopped

1 cup of spinach

1 tbsp chili crisp (I used @mrbingnyc)

1 tsp coconut sugar

Cook noodles as directed on package and set aside. Heat oil in a large wok or pan, add garlic and ginger and sauté until fragrant but not browned. Add veggies, half of tamari, vinegar, coconut sugar and sauté. You may need to add a little water to prevent it from sticking. Add noodles, remaining tamari and a little more water. Combine well until noodles are browned and combined with veggies. Squeeze lime over noodles, toss in chili crisp and basil and serve!