Noodle stir-fries are very easy to make in only a matter of minutes! Instead of cooking the noodles, they are first soaked in hot water and then stir-fried. It is best to use the largest skillet you own (a 12-inch or 14-inch size) or a stainless steel wok for this recipe. Peanut butter or sunflower seed butter can replace the almond butter in the sauce if desired. I use my Homemade Lacto-Fermented Hot Sauce in this recipe!
Ingredients
Stir-Fry
8 ounces
Thai rice noodles
soaked
1 small
sweet onion
sliced into crescent moons
1 small
red bell peppers
sliced
1 medium
zucchini
cut into half moons
4 ounces
cremini mushrooms
quartered
2 tablespoons
avocado oil
(for cooking)
Sauce
3 tablespoons
lime juice
3 tablespoons
coconut aminos
2 tablespoons
water
1 tablespoons
coconut sugar
2 tablespoons
creamy roasted almond butter
2 teaspoons
fish sauce
2 teaspoons
sriracha
4 cloves
garlic
crushed
Garnish
1 large handfuls
fresh basil
