• materials:⁠
    1/3 cup almond butter
    2 tablespoons canned full-fat coconut milk
    1 tablespoon ginger paste (or a little freshly grated ginger)
    2 tablespoons of rice vinegar
    2 ½ tablespoons reduced sodium soy sauce
    ½ to 1 tablespoon sriracha, to taste
    1 ½ to 2 tablespoons maple syrup, to taste
    ½ tablespoon of avocado oil
    1/8 medium red onion, thinly sliced
    1 bell pepper, thinly sliced
    2/3 cup grated carrot
    1 pack of noodles
    ¼ cup (packaged) sliced green onions
    2 teaspoons black sesame
    Fresh coriander, optional
  • Method: ⁠
  • In a bowl, mix the almond oil, coconut milk, ginger paste, rice vinegar, soy sauce, sriracha, and maple syrup to mix the sauce. Whisk well together. If you want a thinner sauce, whisk it with a tablespoon of filtered water.
  • Preheat a large skillet over medium heat. Add the oil and onion, mix, cook on medium-low heat for 3-4 minutes, stirring occasionally. Add the peppers, mix, cook for 3 minutes, then add the carrots. Stir, cook for another 3 minutes, then remove the pan from the heat. Dry the noodles with a kitchen towel to remove excess water, then add to the pan with the sauce. Throw well to combine. Serve and top with scallions, sesame seeds and coriander if using. Enjoy it!⁠