Ingredients:

• 1 small package of flat wide brown rice noodles (8 ounces)
• 1 tablespoon garlic-infused oil
• 2 cups broccoli florets
• 2 carrots, grated
• Sea salt and pepper, to taste
• 2 scallions (green tops only), chopped
• 4 lime wedges

Almond Sauce:

• 1 tablespoon almond butter
• 3 tablespoons hot water
• 2 tablespoons low-sodium tamari (make sure it’s garlic and onion free)
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• Pinch red pepper flakes (if tolerated)

Instructions:

1. Cook the brown rice noodles according to package instructions and set aside.
2. While the noodles are cooking, make the almond sauce. In a small bowl, mix the almond butter with the hot water and whisk until combined. Add the rest of the ingredients and whisk again until combined.
3. In a sauté pan, add 1 tablespoon of garlic-infused oil over medium-high heat. Add the broccoli, carrots, and green tops of scallions, and cook for 4-5 minutes.
4. Add the almond sauce and rice noodles to the pan and toss to combine. Season with salt and pepper (if tolerated). Take off the heat.
5. Top with the chopped green tops of scallions and lime wedges. Enjoy!