Veggie-Packed Spring Roll Pasta
Looking for a delicious dinner the entire family will love? This veggie-packed spring roll pasta is incredible! Gluten-free, vegan, dairy-free.
Servings: 4 people
Ingredients
- 8 oz Asian rice noodles of choice cook according to package directions. If keto, use shirataki noodles or kelp noodles
- 4 large carrots, chopped into rounds
- 1 head broccoli, chopped into bite size pieces
- 1 small bok choy, diced into 1 inch pieces
- 1 red pepper, seeds removed and sliced thinly
- 1 tablespoon fresh ginger, minced
- 1 batch peanut sauce (linked above)
Instructions
- 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.
Notes
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