Ingredients
18 servings
Rice Noodles
1.5
pound(s)
Red Cabbage/Cabbage
0.75
head(s)
Carrots
7.0
whole
Radish
1.0
bunch(es)
Bell Peppers
4.0
whole
Green Onion
4.0
whole
Fresh Cilantro
0.5
cup(s)
Ginger
3.0
ounce(s)
Garlic Head
0.3
whole
Limes
2.0
whole
Honey
0.03
bottle(s)
Sesame Oil
9.0
tablespoon(s)
Peanut Butter
0.03
jar(s)
Tamari
0.5
jar(s)
Dietary Restrictions
Peanuts
Recipe Instructions
IF PEANUT FREE: Use sunbutter instead of peanut butter for full group
Boil noodles until tender (3-8mins.)
Finely mince, 3 oz of ginger and 3 cloves of garlic
In sauce pan, melt and mix: 3/4-1 cup peanut butter, 1/2 fresh squeezed lime juice, 6 Tbsp Coconut aminos, 6 Tbsp of Honey, 6 Tbsp of sesame oil, pinch of salt + pepper. Add your minced ginger and garlic. Mix until fully combined.
Using cheese grater, shred carrots and radishes. Finely chop cabbage and cilantro. Slice bell peppers and green onions into thin pieces. Mix in large serving bowl.
Once your noodles are cooked, drain, then add them to your veggie mix. Pouring your fully combined sauce on top. Mix until evenly coated.
Extra lime slices as garnish if desired. Serve.