(Gluten free!) Street Noodles

Prep Time: 35 minutes

Ingredients:

• 3 tbsp olive oil

• 3 tbsp tahini

• 3 tbsp liquid aminos, *sub soy sauce or tamari

• 2 tbsp lime juice

• 1 tsp coconut sugar, *sub in honey or another natural sweetener

• 1 garlic clove, minced

• 1 tbsp ginger, minced

• 2 tbsp almonds, finely chopped *or almond butter

• 2 tbsp scallions, thinly sliced

• red peppers or red pepper flakes, to taste

• 1 medium onion, medium sliced

• 1 yellow bell pepper, medium sliced

• 2 cups cabbage, medium chopped

• 8.0 ounces rice noodles, cooked per package instructions

Instructions:

1. For sauce, whisk together olive oil, tahini, aminos, lime juice, coconut sugar, garlic, ginger, almonds, scallions, and red pepper flakes. If using almond butter instead of almonds, add a dash of water if the consistency is not drizzle-able.

2. Cook the rice noodles according to packaging— in some cases, they will just call for a warm soak. Be sure not to over cook, as it is a slippery slope! Drain, rinse with cold water, and set aside.

3. Heat a small drizzle of oil in a large skillet or wok. Add the onion— toss for a minute. Add the bell pepper, toss for another minute. Add cabbage and keep it moving until the cabbage has lost most of its crunch.

4. Turn off heat and add the noodles. Slowly drizzle in sauce and stir until sauce is well mixed all the way through.

5. Optional: Day of serving, I like to add in some fresh chopped almonds! Eat warm or at room temperature.

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