Sauce Ingredients
- 4 Tbsp Powdered Peanut Butter
- 1 Tbsp Tamari
- 3 Tbsp Water
- 1/4 Tsp Garlic Powder
- 1/4 Tsp Red Pepper
- 1/4 Tsp Ginger Powder
- 1 Tbsp Maple Syrup
Base Ingredients
- 8oz Rice Noodles
Toppings
- 1/4 Cup Carrots, Shredded
- 1/2 Red Bell Pepper, Julienned
- 1 Cup Baby Broccoli
- 1/2 Cup Minced Cilantro
- 1/4 Cup Bean Sprouts
- 2 Scallions, Diced
- 1 Lime Wedge
Method
Bring a pot filled with water to a boil and drop rice noodles in, cook according to directions (usually 10 minutes) and run under cold water to cool. Drain and set aside.
Take your broccoli, red bell pepper and carrots and saute in a bit of water until tender.
Place all the sauce ingredients in a bowl and whisk together.
Combine your noodles and sauce in a bowl and add in your sautéed vegetables, cilantro, and scallions.
Top with bean sprouts and fresh squeezed lime juice.
Benefits
The benefit of this meal isn't necessarily the nutritional benefit but the mental benefit. We really preach eating whole foods but we have intentionally used some processed foods, such as rice noodles, so that we maintain a healthy relationship with food.
Completely banishing certain plant-based foods may develop in to an orthorexic mindset. You can enjoy processed plant foods but don't make them your staple. Make them more of an occasional treat.
Remember to eat until you lose interest in your food and use hunger as your gauge!
Snap a photo of this recipe and post this on the Raw Till Whenever Facebook Group and on instagram and tag #RawTillWhenever and @highcarbhannah