Ingredients
- 1 medium Sweet Potato
- 4 Carrots
- 1 small Onion
- 1 Pepper (orange, yellow, red or a mixture)
- 1 1/2 c. shredded Red or Green cabbage (or both)
- 1 tbsp. avocado or olive oil
- 1 package brown rice noodles
Sauce
- 1/4 c. Peanut butter (all natural, please)
- 3 tbsp. Soy Sauce
- 2-3 dashes Fish sauce (optional)
- 1 tbsp. Rice Vinegar
- 3-4 dashes Sesame oil
- 1 tbsp. Chili Garlic Sauce (found in Asian section of grocery)
- 1/4th of a Lime, juiced
- 4 cloves Garlic, minced
- 1 inch piece Ginger, grated (optional)
Optional toppings: Cilantro, Black Sesame Seeds, Crushed Peanuts, Lime, Green Onions, Extra soy sauce or Chili Garlic Sauce for spice
Instructions
Thinly slice all vegetables as best as you can, keeping them 2-3inches long. Option to use a zoodler or mandolin. In a large stir fry pan or wok, add the oil, onions, peppers, and sweet potato. Stir fry until onions are cooked and then add the carrots. While the vegetables are cooking, make the brown rice noodles according to package and make the sauce by stirring all ingredients together. Taste sauce to see if it needs more soy sauce or more garlic chili sauce for spice. Continue to stir fry until sweet potatoes are cooked all the way through. You can add 1-2 tbsp. of water to speed this process up. Once veggies are cooked, add cabbage and sauce to pan. Mix until well incorporated and the cabbage wilts a tad. You still want it to have some crunch. Lastly, toss in noodles. Serve in a bowl with toppings of choice. Enjoy!
*Makes great leftovers for lunch, cold or heated back up!
Looks lovely!