Tangy Almond Butter Rice Noodle Bowl
Ingredients
- 1/4 onion, chopped
- 4 cloves garlic, minced
- 1/2 green bell pepper, chopped
- 1/2 leek, finely chopped
- 1/4 red cabbage, sliced thin
- 4 oz rice noodles
- 3/4 can butter beans, drained, rinsed, roughly chopped
Sauce
- 1/4 cup + 2 tbsp reduced sodium Tamari
- 2 tbsp maple syrup
- 2 tbsp white wine vinegar
- 1/2 tsp red chili flakes (less to start if you want it less spicy)
- 2 tbsp almond butter
- 2 tbsp sesame seeds
- 1/2 lime juiced
Toppings
- sesame seeds
- green onions
Preparation
Heat a skillet on medium heat, add onion and garlic, and sauté until fragrant, about 5 minutes.
Add green pepper and sauté for another 5 minutes until softened.
Add leek and continue sautéing while preparing the sauce.
Boil water for rice noodles and prepare according to package instructions.
Whisk all sauce ingredients together.
Pour the sauce into the onion mixture.
Fold in the butter beans and cabbage, and heat through, adding water as needed to keep the sauce thin.
Add the rice noodles and toss to combine.
Serve with green onions and additional sesame seeds.
Tips
Use any extra butter beans on top of toast the next day.
