Nutty Noodles with Honey Orange Veggies
1 package Trader Joe's Thai Rice Noodles
2-3 Tb Sunflower Seed Butter
Bragg's Amino Acid
2 cup Broccoli
2 carrots sliced
2 stalks celery sliced
1 bell pepper cut into one inch cubes
1 can water chestnuts sliced, drained
1/2 onion cut in one inch cubes
Honey Orange Sauce
juice from 1 orange
2 Tb Honey
1 Tb Rice Wine Vinegar
1/4 cup Bragg's Amino Acid
Sugar to taste
1 Tb Cornstarch
1Tb Sesame Seeds
In a pot bring 4 to 5 cups of water to boil. Add Rice noodles and cook for 6-8 minutes. I usually cook the longest suggested time. DO not over cook!
While noodles are cooking, in a wok over medium to high heat add onions and cook for about a minute. Add broccoli, carrots, celery, bell pepper cover and cook five to seven minutes until veggies tender but little crisp. Add water chestnuts and Bragg’s Amino Acid just to get it wet. Turn off heat and cover. In a small bowl add all ingredients for the sauce and mix well. I eyeball all of my sauces so sorry if my measurements are exact. With that being said, taste the sauce and add sugar until sweetness is achieved. Add to veggies and turn heat on high for about one to two minutes to allow sauce to thicken.
Drain noodles add Sunflower seed butter and mix until lightly coated and a little Bragg’s Amino Acid and about a 1/2 can of coconut milk.
Once noodles are coated serve with veggies on top or veggies on rice with noodles, mix it up try something different.
Add a little Sriracha for a little spice and enjoy!