Nutty Szechuan Gluten Free Rice Noodles
Ingredients
The vegetables
-
2
pieces
peppers (1 green and 1 red)
-
1
piece
onion
-
1
bunch
fresh broccoli
The sauce
-
1
cup
broth
-
1
tbsp
San-J gluten-free Szechuan sauce (for mild)
-
2
tbsp
brown rice vinegar
-
2
tbsp
almond butter or Sunbutter
-
2
tbsp
honey
-
¼
tsp
ground ginger
-
1
tbsp
GF tamari sauce
The noodles
The cooking fat
For garnish
-
to taste
toasted sesame seeds
Instructions
- Preheat a large pan and add coconut oil.
- Add sliced peppers, onion, and broccoli to the pan and sauté for about 15 minutes.
- Boil water in a large pot for the rice noodles.
- Prepare the sauce by mixing broth, Szechuan sauce, brown rice vinegar, almond butter, honey, ground ginger, and tamari sauce.
- Once the water is boiling, add the rice noodles and stir to prevent clumping.
- Pour the sauce over the sautéed vegetables and simmer for about 15 minutes.
- Strain the noodles and return them to the pot.
- Combine the sauce and vegetable mixture with the noodles.
- Top with toasted sesame seeds before serving.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
10g
Sodium
600mg
Cholesterol
0mg
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