HEALTHY ASIAN GREENS NOODLES

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HEALTHY ASIAN GREENS NOODLES

Yield: 2

Author: ROOT Mindful Nutrition

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

A healthy version of pad Thai, gluten free, dairy free, peanut free.with the option to add grilled shrimps, or keep it Vegan (without)

Ingredients

• 100g Rice Noodles
• 1 cup Broccolini (or asparagus, broccoli...)
• 1 cup Sugar Snap Peas (or green beans)
• 1 cup Cabbage and Carrot mix
• 2 Spring Onion
• 2 cloves Garlic
• 1 tsp ghee (or sesame oil)
• 1/8 tsp sea salt
• a pinch cayenne pepper (or Japanese spices!)
• (optional:sesame seeds & cilantro for final touch)

asian sauce

• 2 Tbsp Coconut Aminos (or soy sauce)
• 1-2 tsp Toasted Sesame oil
• 1/2 tsp Maple Syrup (or honey)
• 1 tsp Lime Juice (or lemon, or mirin)

Instructions

1. Place the rice noodles in a bowl and cover with Boiling water for 10 min. (add a pinch of salt and lime juice)
2. Meanwhile, heat up a large pan (or wok) with ghee and chop spring onions, garlic, brocolini, and snap peas . Add them to the pan with a pinch of salt and cayenne pepper and sauté for 2-3 minutes (veggies should still be bright green and crunchy.)
3. Drain the noodles and add to the veggies. Add all sauce ingredients and combine gently with a pair of tongs. Leaves the heat on for 1-2 minutes and turn the heat off. Taste and adjust.
4. Serve with a lime wedge, sesame seeds and fresh cilantro!
5. (option to grill a few shrimps in the pan and add to your bowl, or leave this part out and enjoy as a vegan meal)

Nutrition Facts

Calories

567.65

Fat (grams)

8.43

Sat. Fat (grams)

2.14

Carbs (grams)

107.11

Fiber (grams)

6.02

Net carbs

101.1

Sugar (grams)

31.86

Protein (grams)

11.98

Sodium (milligrams)

882.39

Cholesterol (grams)

6.4

Disclaimer: Nutritional information included as part of this recipe is an estimate and provided as a courtesy. Although we’ve attempted to provide accurate data, this information is not a guarantee. Nutritional information was calculated with the help of online calculators. Varying factors such as product types and the way the ingredients are processed change the effective nutritional information in any given recipe.

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