Almond Butter Stir Fry
Ingredients
The stir fry
-
8
ounces
dry rice noodles
-
1½
cups
frozen mukimame (shelled edamame)
-
2
cups
purple cabbage (about ½ small head, sliced into ½ inch ribbons)
-
1
cup
grated carrots (about 2 large carrots)
-
1
tablespoon
peanut oil
-
salt
to taste
-
¼
cup
sliced green onions (for garnishing)
-
¼
cup
chopped cilantro (for garnishing)
The sauce
-
½
cup
almond butter
-
¼
cup
soy sauce
-
3
tablespoons
rice wine vinegar
-
1
tablespoon
maple syrup
-
1
tablespoon
chili garlic sauce
Instructions
- Prepare the rice noodles according to package instructions, then drain and set aside.
- Cook the edamame according to package instructions.
- In a small bowl, whisk together the almond butter, soy sauce, rice wine vinegar, maple syrup, and chili garlic sauce until smooth and pourable.
- Heat a large skillet or wok over medium-high to high heat and add the peanut oil.
- Add the cabbage and shredded carrots to the skillet, sprinkle with salt, and stir fry for 6-10 minutes until the veggies are bright and tender but still crisp.
- Combine the cooked noodles with the almond sauce and stir in the cooked veggies.
- Serve garnished with fresh cilantro and green onions.
Nutrition Facts (estimated)
Servings
4 servings
Calories
532
Total fat
24g
Total carbohydrates
66g
Total protein
16g
Sodium
872mg
Cholesterol
0mg
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