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KIWI magazine

Filed under: Dinner, Vegan, Vegetarian

Let your tastebuds travel the world with this vegan take on a Thai classic. You won’t even miss the meat in this dish that packs over 10 grams of protein into each serving.

Active time: 10 minutes

Total time: 10 minutes

Ingredients

  • 3 tablespoons coconut oil, for cooking
  • 1 tablespoon garlic, minced (or garlic powder)
  • 4 green onions, diced
  • 1 packet soft rice noodles
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon coconut sugar
  • Dash of cayenne pepper or ¼ teaspoon red pepper flakes
  • 2 cups bean sprouts
  • ½ cup roasted peanuts, crushed
  • 1 lime

Directions

  1. Heat oil in a wok or large frying pan on medium heat. Add the garlic and half of the green onions. Stir-fry for 40 seconds.
  2. Add the rice noodles to the pan. Stir-fry for 3 minutes.
  3. Add the apple cider vinegar, maple syrup, coconut sugar, cayenne pepper, and bean sprouts. Stir-fry for 2 minutes or until noodles are cooked and everything is well blended.
  4. Serve on plates and then add roasted peanuts and squeeze fresh lime over the dish.
Serves 4

Per serving: calories 536.7, fat 19.4g, carbohydrate 83.5g, dietary fiber 6.4g, protein 10.6g

TIP
  • Be sure to check the rice noodle box directions, as some may require soaking or other preparations before use.

Recipes excerpted from 10-Minute Recipes, by Liana Werner-Gray (Hay House, Inc, 2016).

About 10-Minute Recipes
Health and nutrition can sometimes be an overwhelming topic but Werner-Gray manages to pull you in from page one. She offers up a relatable story of her transition from junk food junkie to wholesome food convert, as well as incredible insight into nutrition that’s easy to connect to. Her cannot-put-down guide to whole body wellness may be the helping hand you need to commit to a healthier future.

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