8ozAsian rice noodles of choicecook according to package directions. If keto, use shirataki noodles or kelp noodles
4largecarrots, chopped into rounds
1headbroccoli, chopped into bite size pieces
1smallbok choy, diced into 1 inch pieces
1red pepper, seeds removed and sliced thinly
1tablespoonfresh ginger, minced
1batchpeanut sauce (linked above)
Cook rice pasta according to package directions.
Add carrots to a large pan over medium heat with 1/4 cup water. Steam covered until they begin to soften, approximately 5 minutes. Add in broccoli, bok choy and red pepper, along with a spoonful of coconut oil, once the water has evaporated. This will help to pan fry the veggies.
Once the veggies are almost cooked to your liking, toss in the ginger and cook for a few more minutes. Drain water from Asian rice noodles and add them in to the veggies.
Make one batch of the peanut sauce (linked in the post above) and add to the pan with the veggies and noodles. Stir to evenly coat. Consume right away or store in the fridge for 2-3 days.
Nutrition Facts (per serving, recipe makes 4 servings): 638 calories, 33 g fat, 71 g total carbs, 11 g fiber (60 g net carbs), 21 g protein