Lemon Ricotta Pancakes
without fruit toppings
| 14 oz package rice noodles | |
| 2 Tbsp BBF Virgin Organic Coconut OIl |
|
| 2 tsp garlic bread | |
| 1 lb whole shrimp, tofu or meat of your choice | |
| 2 Cups bean sprouts | |
| 1 Cup carrots, shredded | |
| 1 bell pepper, julienned | |
| 3 scallions, chopped | |
| 1/4 Cup fresh cilantro, chopped | |
| 1/4 Cup roasted peanuts, chopped | |
| -- Sauce -- | |
| 1/4 Cup BBF Organic Agave |
199 in stock |
| 1/4 Cup BBF Coconut Vinegar |
335 in stock |
| 3 Tbsp BBF Organic Agave |
199 in stock |
| 1 Tbsp soy sauce | |
| 1 Tbsp chili sauce | |
| 1 1/2 Tbsp fresh lime juice |
Cook noodles according to package (generally, soak in warm water for 40 minutes).
In a small bowl, whisk together sauce ingredients. Set aside.
Heat coconut oil on high in a wok or large skillet. Add garlic and sauté for 15 seconds. Add meat or tofu and cook thoroughly. Add noodles and sauce. Stir-fry for about 5 minutes, or until noodles turn transparent. Add sprouts, carrots, pepper and scallions and cook for 1-2 more minutes.
Garnish with cilantro and peanuts.