Creamy Almond Lime Sauce with Rice Noodles and Veggies

By GuidingVegan

Ingredients

• For the Sauce:
• 1/4 of a cup raw almond butter
• 1/4 of a cup of fresh lime juice
• a small handful of minced cilantro
• 1 clove of minced garlic
• 1/4 of a teaspoon of crushed red pepper
• 1 tbs honey
• 2 tbs tamari
• 1 tsp minced ginger
• 1/4 cup of water
• With and immersion blender or whisk, mix together all the ingredients for the sauce. Taste test. Add more water if it’s too thick. Set aside.
• For the Rice noodles and veggies:
• 4 oz rice noodles
• 1 tbs olive oil
• 1 medium yellow onion, minced
• 3 cups of mushrooms, chopped (any variety will work)
• 2 cups string beans
• 1 cup shredded carrots
• a few large handfuls of spinach

Preparation

Step 1

In a large skillet heat olive oil over medium heat. Add onion and cook for about 5-8 minutes stirring occasionally. Add mushrooms. Cook for about 3 minutes. Add beans and carrots (save spinach for the end) cook on low for about 5 minutes or until veggies are tender. Mix in almond sauce. Stir well to coat everything evenly.

While the veggies are slowly cooking cook the rice noodles according to package directions. They cook really fast! Drain the noodles and add them to the skillet with the veggies. Add spinach and mix well.