Coco Nut Butter Veggie Rice Noodles

plantbasedonabudget.com

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8 oz rice noodles of choice, cooked as directed, rinsed and drained

1 shallot or small onion, thinly sliced

2 cloves garlic, chopped

1" piece of ginger, peeled and finely chopped (or minced)

subheading: Vegetables of choice; examples:

3 to 4 mushrooms, thinly sliced

1 medium carrot, thinly sliced

2 cups broccoli florets

2 cups chopped spinach

Other nice veggies to use: cauliflower, sliced zucchini, sliced cabbage

1 can coconut milk

2 Tbsp nut butter of choice (peanut, almond, sunflower, cashew all work well)

1 Tbsp soy sauce, tamari, or coconut aminos

1 Tbsp sweetener of choice, agave, sugar, etc (or leave out)

1 Tbsp rice vinegar (or any vinegar, or lemon or lime juice)

½ tsp turmeric

½ tsp salt, or to taste

½ tsp black pepper, or to taste

¼ cup cilantro or fresh basil, chopped (optional)

Directions at plantbasedonabudget.com

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