|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||
|1/4 Cup BBF Coconut Vinegar||
|3 Tbsp BBF Organic Agave||
|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.
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