![]() ![]() Divide into bowls and garnish with a few more green onions, cilantro, sesame seeds and chopped nuts, if desired. Sprinkle with some chopped green onions, cilantro, sesame seeds and chopped cashews.Add water, ½ tablespoon at a time, for saucier noodles. Taste and add more seasonings such as salt, coconut aminos, sweetener or nut butter, as needed. ![]() Use tongs or wooden cooking chopsticks to gently toss the noodles to coat well and heat through. Give the sauce a stir then pour over the noodles. Add the bok choy and stir for another minute then add the cooked noodles.Add the bell peppers, cabbage, carrots and edamame, and cook for 2-3 minutes, while stirring occasionally. Heat oil in a large saute pan or wok over medium-high heat.If the sauce seems too thick, add 1/2 tablespoon of water at a time, only as needed, until desired consistency is reached. Meanwhile, make the sauce: Add all the sauce ingredients to a bowl and whisk to combine until smooth.Once the noodles are done, drain and set aside. Cook noodles al-dente or according to package instructions.Garnish: Thinly sliced green onions, fresh cilantro, sesame seeds and chopped toasted cashews.Red garlic chili paste, Sriracha or compliant hot sauce: To taste.Maple syrup : Sub with sugar-free preferred sticky liquid sweetener for low sugar or omit for Whole30 and use date paste.Cashew butter (can sub peanut butter or any almond butter if preferred).Bok choy: Washed dried and sliced thinly.Red cabbage / purple cabbage: Shredded.You can also use any thin yellow / gluten-free (or regular) spaghetti noodles of choice. Use spaghetti squash, zucchini noodles or kohlrabi noodles for Whole30. Noodles of choice: You can use brown rice ramen noodles or sub with hearts of palm noodles or shirataki noodles for grain-free, low carb and keto.The creamy cashew sauce is the secret to making these asian-inspired noodles full of flavor! Looking for an easy and healthy one pan dinner? These Rainbow Noodles come together in less than 30 minutes and are loaded with a ton of fresh and colorful veggies! They’re easy to customize and you can add or serve them with cooked protein of choice. ![]() They’re easy to make in one pan and the perfect easy dinner for busy weeknights! Gluten-free, vegan, refined-sugar-free, dairy-free with grain-free, low carb, paleo, keto and Whole30 options. Scoop the veggies into a colander and rinse the bowl clean of any sand. Agitate the veggies with your hands and/or use your faucet sprayer to loosen any dirt. Throw your bok choy into a large bowl with lots of cold water. Cook chicken and bok choy, in medium saucepan on high with canola oil and salt until cooked through and bok choy soft. These Rainbow Noodles are stir-fried noodles loaded with colorful veggies and coated in a spicy and savory cashew sauce. When you reach the tough base of the leaf, discard. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |