don’t ya just wanna eeeaaattt it? ;)
I was craving veggies for lunch, & lots of ‘em! I also knew I wanted a creamier dressing on them, so I instantly thought of making a ‘peanut’ sauce. Not really in the mood for rice or carbs, this was perfect for having as a light lunch. I tested it again with tofu shiratake noodles yesterday & it was just as delicious!
If you want to add some rice, I’m sure it will be just as fantastic :) The creamy touch of almond butter balances with the spicy jalapeno. This is a rich & hearty dish that’ll have you going back for seconds! Enjoy, foodies ;)
By the way, has anyone else tried House Foods Tofu Shirataki Noodles? I lovelovelove them!!
From my kitchen, to yours <3
1 tbsp coconut oil
2 cloves garlic, minced
1 tbsp jalapeno pepper, diced
1 tbsp ginger, minced
1 cup green cabbage, chopped
2 carrots, chopped
1/2 cup enoki mushrooms
1/2 cup bean sprouts
3 tbs Bragg’s soy seasoning, or as needed
1 1/2 tbsp almond butter
2 tsp rice vinegar
2 tsp nutritional yeast
sea salt & black pepper, to taste
3 tbs green onion, for garnish
Directions:
1) In a large wok over medium heat, saute garlic, jalapeno, & ginger in coconut oil until golden and fragrant.
2) Add in your green cabbage, carrots, enoki mushrooms, and bean sprouts. Add Bragg’s and saute until veggies are tender.
3) When veggies are cooked & crisp-tender, stir in almond butter, rice vinegar, & nutritional yeast until mixed well.
4) Remove from heat, season to taste with sea salt & black pepper. Top dish with green onion and serve.
peace, love, food <3
Char, xo
I just bought a bag of them. It’s creepy to think of how little calories are in them though!!
I used to eat them all the time!